Vegetable Stock
3 yellow onions, sliced
1 yellow onion, halved and charred
4 carrots, peeled, sliced
3 celery sticks, halved
1/2 bunch fresh thyme
3 leeks, just white part, sliced
4 quarts water
Salmon and Broth
2 lbs salmon fillet
5 large Roma tomatoes, chopped
1 yellow onion, sliced
2 serrano chilis, minced
3 cups vegetable stock
1/2 cup dry white wine
1 tsp saffron threads
Handful of fresh cilantro
Vegetable Stock Total Time: 3 hours
Put all the ingredients in a pot, bring to a boil, and then simmer for 2 hours and 45 minutes. Pour through fine sieve. Excess stock can be frozen.
Salmon and Broth Serves Four People Total Time: 45 Minutes
Preheat oven to 400 degrees Fahrenheit.
Add 2 tbsp olive oil, onion and chilis into a pot on low heat and cook for 8 minutes. Add the tomatoes, vegetable stock, white wine and saffron threads, bring to a boil, then simmer for 25 minutes.
While broth is simmering, season salmon with salt, pepper and coriander.
Add 1 tbsp butter to a pan on high heat and then place the salmon skin side down. Cook for three minutes, while drizzling excess butter in pan back over the salmon with a spoon.
Then transfer pan with salmon to the oven for another 8 minutes.
Meanwhile, pour the contents of the pot with the broth into a blender, and blend very briefly before passing blended contents through a fine sieve.
In a large flat bowl, pour out some of the broth, place salmon in the center and finish with the cilantro.
