Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Robin Bashinsky
Recipe by Cooking Light March 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

373 calories; fat 20.6g; saturated fat 3.2g; mono fat 10.3g; poly fat 5.6g; protein 36g; carbohydrates 7g; fiber 1g; cholesterol 94mg; iron 3mg; sodium 454mg; calcium 46mg; sugars 3g.
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