Photo: Jennifer Causey; Styling: Claire Spollen
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews


February 28, 2016
Enough said. Not a good recipe. 

April 21, 2016
Can you clarify why you found this yucky.  All the ingredients seem to be good ones.

Great recipe

March 04, 2016
I thought this recipe was great! We loved it


April 14, 2016
We enjoyed this thoroughly.

Easy and Delicious!

June 27, 2016
Not only was this a very easy and fast recipe to make, it looked beautiful on the plate! The same and broth had unbelievable flavor and the vinegary topping added brightness. This dish was very elegant, I would serve this to guests.