SEARED SALMON WITH WINTER VEGETABLES AND KOMBU BROTH

Seared Salmon with Winter Vegetables and Kombu Broth image

Provided by Michel Cimarusti

Time 1h35m

Yield Makes 6 servings

Number Of Ingredients 12

Previous Next

2 tablespoons vegetable oil, divided
1 small yellow onion, halved through root
1 small bunch baby turnips (about 12 ounces), greens torn into pieces, turnips peeled, quartered
3 large shallots, sliced into rings
1 3" piece ginger, peeled, sliced 1/4" thick
3 ounces kombu
1 tablespoon kosher salt, plus more
1 cup dry vermouth
1/2 small butternut squash (about 12 ounces), peeled, seeded, cut into 1/2" thick pieces
6 4-ounce pieces skin-on salmon fillet
Freshly ground black pepper
1 lemon, halved

Steps:

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, cut sides down, and cook, undisturbed, until dark brown, about 5 minutes.
Transfer onion to a large Dutch oven or other large pot and add turnips, shallots, ginger, kombu, 1 tablespoon salt, and 8 cups water. Bring to a gentle simmer (do not boil or broth will be bitter) and cook until broth is light golden and onion is soft, 40-50 minutes.
Add vermouth to broth and simmer 5 minutes. Remove onion and kombu; discard. Add squash and simmer until just softened, 12-15 minutes. Add turnip greens and simmer, stirring occasionally, until tender, about 2 minutes.
Meanwhile, season salmon with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook salmon, skin side down, until skin is very crisp, about 2 minutes. Turn salmon and cook 30 seconds longer (salmon will be rare; it will continue to cook in the hot broth). Spoon broth and vegetables into shallow bowls and top with salmon, skin side up; squeeze lemon over.
DO AHEAD: Broth and vegetables (without turnip greens) can be made 1 day ahead. Reheat and add greens just before serving.