Seared Salmon With Winter Vegetables And Kombu Broth

• 2 tablespoons vegetable oil, divided
• 1 small yellow onion, halved through root
• 1 small bunch baby turnips (about 12 ounces), greens torn into pieces, turnips peeled, quartered
• 3 large shallots, sliced into rings
• 1 3" piece ginger, peeled, sliced 1/4" thick
• 3 ounces kombu
• 1 tablespoon kosher salt, plus more
• 1 cup dry vermouth
• 1/2 small butternut squash (about 12 ounces), peeled, seeded, cut into 1/2" thick pieces
• 6 4-ounce pieces skin-on salmon fillet
• Freshly ground black pepper
• 1 lemon, halved

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, cut sides down, and cook, undisturbed, until dark brown, about 5 minutes.
2. Transfer onion to a large Dutch oven or other large pot and add turnips, shallots, ginger, kombu, 1 tablespoon salt, and 8 cups water. Bring to a gentle simmer (do not boil or broth will be bitter) and cook until broth is light golden and onion is soft, 40-50 minutes.
3. Add vermouth to broth and simmer 5 minutes. Remove onion and kombu; discard. Add squash and simmer until just softened, 12-15 minutes. Add turnip greens and simmer, stirring occasionally, until tender, about 2 minutes.
4. Meanwhile, season salmon with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook salmon, skin side down, until skin is very crisp, about 2 minutes. Turn salmon and cook 30 seconds longer (salmon will be rare; it will continue to cook in the hot broth). Spoon broth and vegetables into shallow bowls and top with salmon, skin side up; squeeze lemon over.
5. DO AHEAD:

vegetable oil, yellow onion, baby turnips, shallots, ginger, kombu, kosher salt, butternut squash, salmon fillet, freshly ground black pepper, lemon

Taken from www.epicurious.com/recipes/food/views/seared-salmon-with-winter-vegetables-and-kombu-broth-51214620 (may not work)