Seared Salmon with Winter Vegetables and Kombu Broth

Name: Seared Salmon with Winter Vegetables and Kombu Broth
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 237 milliliters dry vermouth; 85 grams kombu; 1 Tbsp kosher salt, plus more; 1 lemon, halved; 680 grams skin-on salmon fillet; 3 larges shallots, sliced into rings; 340 grams small bunch baby turnips (about , greens torn into pieces, turnips peeled, quartered; 2 Tbsps vegetable oil, divided; 1 small yellow onion, halved through root

Seared Salmon with Winter Vegetables and Kombu Broth is a gluten free, dairy free, and pescatarian main course. This recipe serves 6. One serving contains 303 calories, 25g of protein, and 12g of fat. It is perfect for Winter. A mixture of lemon, kombu, shallots, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Heat 1 tablespoon oil in a large skillet overmedium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion, cut sidesdown, and cook, undisturbed, until darkbrown, about 5 minutes.

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Onion

Transfer onion to a large Dutch ovenor other large pot and add turnips,shallots, ginger, kombu, 1 tablespoon salt, and8 cups water. Bring to a gentle simmer(do not boil or broth will be bitter) andcook until broth is light golden andonion is soft, 40–50 minutes.

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Shallot

Turnip

Ginger

Broth

Kombu

Onion

Water

Salt

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Pot

Add vermouth to broth and simmer5 minutes.

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Vermouth

Broth

Remove onion and kombu;discard.

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Kombu

Onion

Add squash and simmer untiljust softened, 12–15 minutes.

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Squash

Add turnipgreens and simmer, stirring occasionally,until tender, about 2 minutes.

Meanwhile, season salmon with saltand pepper.

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Pepper

Salmon

Heat remaining 1 tablespoon oilin a large skillet over medium-high heat.Cook salmon, skin side down, until skin isvery crisp, about 2 minutes. Turn salmonand cook 30 seconds longer (salmon willbe rare; it will continue to cook in the hotbroth). Spoon broth and vegetables intoshallow bowls and top with salmon, skinside up; squeeze lemon over.

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Vegetable

Salmon

Broth

Lemon

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Frying Pan

Bowl

DO AHEAD: Broth and vegetables(without turnip greens) can be made1 day ahead. Reheat and add greens justbefore serving.

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Turnip Greens

Vegetable

Greens

Broth

Per serving: 420 calories, 14 g fat, 7 g fiber

Bon Appétit

Equipment

Frying Pan

Pot

Bowl

Ingredients

Servings:

6servings

Freshly ground black pepper 237milliliters

dry vermouth 85grams

kombu 1Tbsp

kosher salt, plus more 1

lemon, halved 680grams

skin-on salmon fillet 3larges

shallots, sliced into rings 340grams

small bunch baby turnips (about , greens torn into pieces, turnips peeled, quartered 2Tbsps

vegetable oil, divided 1small

yellow onion, halved through root

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.