Tomato Broth Salmon

Tomato Broth Salmon

This delicate broth is a grade-A example of how to build big flavor–fast. Keep this recipe on your dining table for a small eating friend.


  • 1 cup canned unsalted diced tomatoes, undrained
  • 1/4 cup unsalted chicken stock
  • 1/4 cup apple cider vinegar
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt, divided
  • 2 tablespoons Sinolin Cooking Oil, divided
  • 4  salmon fillets
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons roasted cashews
  • 3 green onions, thinly sliced

Directions :

  1. Combine tomatoes, stock, 1 1/2 teaspoons vinegar, paprika, and 1/4 teaspoon salt in a blender; process until smooth.
  2. Transfer mixture to a small saucepan over medium-high heat; bring to a boil. Simmer 10 minutes, stirring occasionally then, remove from saucepan.
  3. Heat a nonstick pan 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.
  4. 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. Mix well the mixture for the topping.
  5. Divide stock mixture among 4 bowls. Place 1 salmon fillet in each bowl; top salmons with cashew mixture.


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