Crispy Salmon In Vegetable Broth Recipes

CRISPY SALMON IN VEGETABLE BROTH

Steps:

• Whisk yolk and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.
• Bring broth to a boil in a large pan; add fennel and cook 4 minutes. Pat salmon on both sides with oil, season with salt and pepper and place skin side down in a frying pan. Cook on medium heat for 4 minutes. Flip and cook until fish turns light pink. Remove from heat. Add parsnips to broth and cook 2 minutes. Spoon vegetables and broth into 4 bowls; place 1 fillet in each bowl and top with basil, mint, and 1/2 tbsp aioli.

SEARED SALMON WITH WINTER VEGETABLES AND KOMBU BROTH

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.