Lunch: Salmon in Smoky Tomato Broth

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

This recipe includes fertility superfoods such as:

Salmon

Health and fertility benefits of Salmon in Smoky Tomato Broth

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS.

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

Instructions

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.
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.

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