Seared Salmon with Winter Vegetables and Kombu Broth

Ingredients

• 6 servings pepper black freshly ground
• 1 cup vermouth dry
• 3 ounces kombu 
• 1 tablespoon kosher salt plus more
• 1  optional: lemon halved
• 24 ounce skin-on salmon fillet 
• 3 large shallots sliced into rings
• 12 ounces baby turnips peeled quartered
• 2 tablespoons vegetable oil divided
• 1 small onion yellow halved

Equipment

• bowl
• frying pan
• pot

Directions

1. Heat 1 tablespoon oil in a large skillet overmedium-high heat.
2. Add onion, cut sidesdown, and cook, undisturbed, until darkbrown, about 5 minutes.
3. 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.
4. Add vermouth to broth and simmer5 minutes.
5. Remove onion and kombu;discard.
6. Add squash and simmer untiljust softened, 12–15 minutes.
7. Add turnipgreens and simmer, stirring occasionally,until tender, about 2 minutes.
8. Meanwhile, season salmon with saltand pepper.
9. 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.
10. DO AHEAD: Broth and vegetables(without turnip greens) can be made1 day ahead. Reheat and add greens justbefore serving.
11. Per serving: 420 calories, 14 g fat, 7 g fiber
12. Bon Appétit