Lunch: Seared Salmon with Winter Vegetables and Kombu Broth

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

This recipe includes superfoods such as:

Salmon, Lemon

Health benefits of Seared Salmon with Winter Vegetables and Kombu Broth

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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

Instructions

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.

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