Grilled or Sautéed Salmon Fillet in Consommé, Clear Broth, or Dashi

Name: Grilled or Sautéed Salmon Fillet in Consommé, Clear Broth, or Dashi
Ingredients: 3 tablespoons chopped parsley leaves; 3 tablespoons chopped fresh chervil (optional); 2 tablespoons chopped chives; 1 tablespoon unsalted butter if you’re sautéing the salmon or 1 tablespoon olive oil for grilling; 2 medium-size turnips, cut into fine julienne; 2 medium-size leeks, cut into fine julienne; 6 cups consommé, clear broth, or dashi; 6 cups consommé, clear broth, or dashi; 3 tablespoons dark Japanese soy sauce if you’re using dashi; 4 teaspoons mirin if you’re using dashi; 4 teaspoons mirin if you’re using dashi; 3 medium-size carrots, cut into fine julienne; 2-¼ pounds salmon fillets (6 ounces per serving) cut into 6 squares, or 3 1-½-inch-thick salmon steaks, cut in half; salt and pepper; salt and pepper; 3 tablespoons dark Japanese soy sauce if you’re using dashi; 1 tablespoon unsalted butter if you’re sautéing the salmon or 1 tablespoon olive oil for grilling; 1 tablespoon unsalted butter if you’re sautéing the salmon or 1 tablespoon olive oil for grilling

Preparation info

Makes
6
Light Main-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This is one of those dishes I serve to guests who like something a bit more elaborate and elegant than a piece of grilled fish but who are jaded or scared off by rich sauces. The salmon is served surrounded by a savory broth speckled with fresh herbs, then topped with a julienne of vegetables simmered in the broth. Guests are always startled by the dramatic look of this soup; I always underplay it when they ask what we’re having: “Oh, I hope you like fish soup!”

If you decide to ser

Ingredients

Starter
Soup
Dinner
Pescatarian

Ingredients

Method