Salmon in Cardamom Wine Broth

4 cups fish broth
1 cup dry white wine
1 scant Tbsp cardamom seeds or 1 tsp ground cardamom
1 cup peeled baby turnips or 2 medium turnips, peeled and cut into 1” chunks
4 cups arugula, washed, dried, and roughly chopped if the leaves are large
Four 6-oz salmon fillets
Salt and white pepper
2 Tbsp extra virgin olive oil
3 Tbsp butter
2 medium ripe tomatoes, peeled, seeded, and cut into 1” dice

Bring the fish broth to a fast boil and reduce by about one-quarter, so that there are about 3 cups of liquid. Add white wine and slowly reduce. Add the cardamom and let sit over low heat for 10 minutes. Strain out the seeds if you used them.

Meanwhile, blanch the turnips in boiling salted water until tender; plunge them into ice water to stop the cooking, drain, and set aside. Preheat the oven to 500º.

Return the stock to the pot over medium-low heat. Divide the arugula among 4 bowls. Season the salmon with salt and pepper.

Place an ovenproof skillet over high heat for 2 to 3 minutes. Add the oil, then the salmon, skin side down. Cook for 1 minute, then place in the oven. Roast for about 5 minutes, a little longer if the pieces are thick or you like your salmon well done.

While the salmon roasts, season the broth with salt and white pepper. Add the butter; when it melts, add the turnips and tomatoes.

Place the salmon on the arugula, skin side up. Spoon the vegetables and broth around the arugula, not over the salmon. Serve immediately.

Pair with Ferrari-Carano Chardonnay.