Salmon, potatoes and artichokes in tomato broth
Makes 4 servings
This hearty meal in a bowl is as beautiful as it is wholesome, and deeply satisfying in a homey way. It’s perfect for serving to company when you want to be with your guests rather than spending lots of time in the kitchen. There’s no need for side dishes, other than a salad and rustic, artisinal bread.
1 (14-ounce) can reduced-sodium chicken broth
2 tablespoons tomato paste
6 ounces fresh shiitake mushrooms, discard stems, cut caps into ¼-inch strips
4 small red-skinned potatoes, cut into ¼-inch slices
2 plum tomatoes, cut into ½-inch cubes
2 tablespoons finely chopped fresh thyme
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
½ cup (½ of a 14-ounce can) quartered artichoke hearts packed in water, drained
4 (4-ounce) salmon fillets
Olive oil for brushing
2 cups fresh watercress sprigs
Stir together the chicken broth and tomato paste in a large saute pan over high heat. When the liquid comes to a boil, reduce the heat to low. Stir in the mushrooms, potatoes, tomatoes, thyme, salt, and pepper. Cover and cook, stirring occasionally, for 8 minutes or until the potatoes and mushrooms are tender. Stir in the artichoke hearts. Remove from the heat and cover to keep warm.
Meanwhile, heat a stovetop grill pan over high heat. Lightly brush both side of the salmon fillets with oil. Cook the salmon, turning once, for 5 minutes or until lightly browned and the desired doneness.
To serve, place the fish in shallow bowls. Ladle about ½ cup of the tomato broth mixture over each serving and surround the fish with the potatoes, tomatoes, mushrooms, and artichokes. Garnish with ½ cup watercress sprigs.