Salmon in Lemon Brodetto with Pea Puree (Giada De Laurentiis) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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