Seared Salmon with Winter Vegetables and Kombu Broth
Seared Salmon with Winter Vegetables and Kombu Broth is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat 1 tablespoon oil in a large skillet over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.