Salmon in Lemon Brodetto with Pea Puree2014-09-26
- Servings : 4
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
I was pretty dubious of this recipe (pea puree? teally?), but it turned out amazing. My wife picked this out from Giada’s Kitchen, a new cookbook that came out this year from Giada. It was described as being a light, spring dish. Recipe is also online here –Salmon in Lemon Brodetto with Pea Puree Recipe : Giada De Laurentiis : Food Network
Very easy to make, I had to do it solo because my wife is ill today and it took about 40 minutes. With 2 people working side by side, easily done in 20 minutes or less and this would make an excellent ‘impress someone’ dish – its very clean flavors, attractive colors and it tastes amazing. The peas and the lemon flavor married together very well and I thought the fish really took a backseat to those two flavors and seemed to only be there to provide texture. Mine turned out a little different from the actual recipe because I totally forgot to add the chicken broth to the brodetto, so the lemon flavor was very pronounced and the final dish wasn’t as ‘soupy’ as I imagine its meant to be, but I actually really liked it that way.
Definitely going on my ‘make again’ list, and I’ll be using this for a dinner party or fancy ‘gimme a raise’ meal for sure. – Malan
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 lemons, juiced
- 1 lemon, zested
- 2 cups chicken broth
- 1 tablespoon chopped fresh mint leaves
- 2 cups frozen peas, thawed (about 10 ounces)
- 1/4 cup fresh mint leaves
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- 1/4 cup olive oil
- 4 (4 to 6-ounce) pieces salmon
- Kosher salt
- Freshly ground black pepper
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.