Seared Salmon with Winter Vegetables and Kombu Broth

Ingredients

• 2 tablespoons vegetable oil, divided
• 1 small yellow onion, halved through root
• 1 bunch small baby turnips (about 12 oz.), greens torn into pieces, turnips peeled, quartered
• 3 large shallots, sliced into rings
• 1 3” piece ginger, peeled, sliced ¼” thick
• 3 oz. kombu
• 1 tablespoon kosher salt, plus more
• 1 cup dry vermouth
• ½ small butternut squash (about 12 oz.), peeled, seeded, cut into ½”-thick pieces
• 6 4-oz. pieces skin-on salmon fillet
• Freshly ground black pepper
• 1 lemon, halved

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