What do you have cookin’ for Monday supper? The Johnny Prep household loves a succulent fish plate every so often, and this recipe for Seared Salmon with Red Pepper Sauce is one of our favorites. The key to the success of this dish is not just the deliciously minimal ingredients and subtle flavors, but in how you cook the fish, searing until you have a nice, crispy brown color over the surface. The addition of red pepper purée and chicken broth or stock is what gives it that savory, moist flavor.
More recipes for how to use broth in all of your favorite dishes from Swiss Onion Soup and Shrimp Bisque to Seafood and Sausage Gumbo and Beer Braised Short Ribs can be found in my new cookbook, The Magic of Cooking With Really Good Broth.