Name: Seared Salmon with Winter Vegetables and Kombu Broth
Cook time: 30 minutes
Total time: 1 hour 35 minutes
Yield: Makes 6 servings
Ingredients: 2 tablespoons vegetable oil, divided; 1 small yellow onion, halved through root; 1 small bunch baby turnips (about 12 ounces), greens torn into pieces, turnips peeled, quartered; 3 large shallots, sliced into rings; 1 3" piece ginger, peeled, sliced 1/4" thick; 3 ounces kombu; 1 tablespoon kosher salt, plus more; 1 cup dry vermouth; 1/2 small butternut squash (about 12 ounces), peeled, seeded, cut into 1/2" thick pieces; 6 4-ounce pieces skin-on salmon fillet; Freshly ground black pepper; 1 lemon, halved

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Seared Salmon with Winter Vegetables and Kombu BrothMichael Graydon + Nikole Herriott

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

Recipe notes

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