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Salmon in Cardamom Wine Broth

Main Courses

Serves

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.

Turnips

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.

Arugula

01

Divide the arugula among 4 bowls.

Salmon

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.

Assembly/Preparation

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.

Ingredients

Fish Broth

  • 4 cups fish broth
  • 1 cup dry white wine
  • 1 scant Tbsp cardamom seeds or 1 tsp ground cardamom

Turnips

  • 1 cup peeled baby turnips or 2 medium turnips, peeled and cut into 1” chunks

Arugula

  • 4 cups arugula, washed, dried, and roughly chopped if the leaves are large

Salmon

  • Four 6-oz salmon fillets
  • Salt and white pepper
  • 2 Tbsp extra virgin olive oil

Assembly/Preparation

  • 3 Tbsp butter
  • 2 medium ripe tomatoes, peeled, seeded, and cut into 1” dice