Pan-seared salmon with seasonal veggies in umami seaweed broth.
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Nutrition per Serving
Ingredients
Estimated total cost: €36.02 · €6.00/serving
- 2 tablespoons vegetable oil, dividedEst. price €0.08–€0.20
- 1 small yellow onion, halved through rootEst. price €0.30–€0.60
- 1 small bunch baby turnips (about 12 ounces), greens torn into pieces, turnips peeled, quarteredEst. price €2.50–€4.50
- 3 large shallots, sliced into ringsEst. price €1.20–€2.50
- 1 3" piece ginger, peeled, sliced 1/4" thickEst. price €0.40–€0.90
- 3 ounces kombuEst. price €8.00–€15.00
- 1 tablespoon kosher salt, plus moreEst. price €0.02–€0.08
- 1 cup dry vermouthEst. price €4.00–€9.00
- 1/2 small butternut squash (about 12 ounces), peeled, seeded, cut into 1/2" thick piecesEst. price €1.20–€2.20
- 6 4-ounce pieces skin-on salmon filletEst. price €18.00–€30.00
Steps
- 1In a large skillet, heat 1 tablespoon of oil over medium-high heat. Place the onion halves in the skillet cut side down and allow them to cook without stirring until they develop a dark brown color, approximately 5 minutes.
- 2In a large Dutch oven or a similarly sized pot, combine the onion, turnips, shallots, ginger, kombu, 1 tablespoon of salt, and 8 cups of water. Heat the mixture until it reaches a gentle simmer; avoid boiling to prevent bitterness in the broth. Let it cook for 40–50 minutes until the broth turns a light golden color and the onion becomes soft.
Cultural note
Seared salmon with umami veggie broth is a modern fusion dish that combines Japanese flavors like kombu and umami with Western cooking techniques. It showcases a blend of culinary traditions and ingredients.
Seasonal note
This dish is best made in the fall when butternut squash and turnips are in season, providing the freshest and most flavorful ingredients.
Health note
Seared salmon is a great source of protein and heart-healthy omega-3 fatty acids. The umami veggie broth adds vitamins A, C, and B6, along with fiber for digestive health.
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