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Salmon in Smoky Tomato Broth

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 1/4 cup stock mixture, 1 fillet, and about 1 tablespoon cashew mixture)

This delicate broth is a grade-A example of how to build big flavor--fast. Keep this recipe on deck for last-minute company.

Ingredients

  • 1 cup canned unsalted diced tomatoes, undrained
  • 1/4 cup unsalted chicken stock
  • 1/4 cup dry white wine
  • 2 tablespoons sherry vinegar, divided
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt, divided
  • 2 tablespoons olive oil, divided
  • 4 (6-ounce) salmon fillets
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons roasted, unsalted cashews, coarsely chopped
  • 3 green onions, thinly sliced

Nutrition Information

  • calories 373
  • fat 20.6 g
  • satfat 3.2 g
  • monofat 10.3 g
  • polyfat 5.6 g
  • protein 36 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 94 mg
  • iron 3 mg
  • sodium 454 mg
  • calcium 46 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine tomatoes, stock, wine, 1 1/2 teaspoons vinegar, paprika, and 1/4 teaspoon salt in a blender; process until smooth. Transfer mixture to a small saucepan over medium-high heat; bring to a boil. Simmer 10 minutes, stirring occasionally; remove from heat.

  2. Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add salmon to pan. Cook 4 minutes on each side.

  3. Combine remaining 1 1/2 tablespoons vinegar, remaining 1/4 teaspoon salt, remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon pepper, cashews, and onions in a bowl; toss to coat.

  4. Divide stock mixture among 4 bowls. Place 1 salmon fillet in each bowl; top fillets with cashew mixture.