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Active Time
30 minutes
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Total Time
1hour 35 minutes
This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.
Ingredients
Makes 6 servings
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
DO AHEAD:Broth and vegetables (without turnip greens) can be made 1 day ahead. Reheat and add greens just before serving.
Nutrition Per Serving
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Reviews (6)
Back to TopI have a hard time believing that one serving of this recipe has 420 calories. Is that an error? 4 oz. of cooked salmon has about 150 calories, a half a cup of butternut squash about 45. The rest of the ingredients probably add at the most another 75 calories. My guess is that this recipe has less than 300 calories.
lauren_tellier_1
Groton, MA
11/30/2016
I LOVE this recipe. The broth is super tasty and it was fun to cook turnips for the first time in my life! I would suggest adding another cup of water though, because once it simmered down, there wasn't much soup to go with the salmon.
DoctorWhoMillennial
Pennsylvania
3/27/2015
to "michroar", Kombu is dried seaweed which is what gives the light flavour as it simmers, and then removed. also important to to not bring broth to hard boil as this will make the brother slimy and not clear, as one would hope to achieve.
jobanane2
1/11/2015
I LOVED THIS. I substituted dried mushrooms for the kombu and left them in instead of draining them out. Definitely 4-star restaurant quality!
DoctorWhoMillennial
11/9/2014
This was delicious! Our Kombu came in a 3 oz package, so we had no problem there.
bjorkmak
Boulder, CO
3/11/2014
I give it 1 fok because the Kombu quantity makes no sense. It calls for 3 oz of Kombu but the stuff comes dried in a bag at my grocery with only 2 oz. Maybe this stuff is also available not dried, but I don't know where. t least there should be some instruction about this ingredient.
michroar
Brooklyn, NY
3/7/2014
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