Salmon in Cardamom Wine Broth

Main Courses

Salmon in Cardamom Wine Broth

The sweet-spicy, slightly floral characteristic of cardamom gives this salmon entrée an exotic touch.

Fish Broth

  • 01

    Bring the fish broth to a fast boil and reduce by about one-quarter, so that there are about 3 cups of liquid. Add white wine and slowly reduce. Add the cardamom and let sit over low heat for 10 minutes. Strain out the seeds if you used them.


  • 01

    While your fish broth is cooking, blanch the turnips in boiling salted water until tender; plunge them into ice water to stop the cooking, drain, and set aside. Preheat the oven to 500º. Return the stock to the pot over medium-low heat.


  • 01

    Divide the arugula among 4 bowls.


  • 01

    Season with salt and pepper

  • 02

    Place an ovenproof skillet over high heat for 2 to 3 minutes. Add the oil, then the salmon, skin side down. Cook for 1 minute, then place in the oven. Roast for about 5 minutes, a little longer if the pieces are thick or you like your salmon well done.


  • 01

    While the salmon roasts, season the broth with salt and white pepper. Add the butter; when it melts, add the turnips and tomatoes.

  • 02

    Place the salmon on the arugula, skin side up. Spoon the vegetables and broth around the arugula, not over the salmon. Serve immediately.

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