Giada's salmon in lemon brodetto, snap pea salad, more

Celebrity chef Giada De Laurentiis is celebrating spring with light, easy-to-make recipes: salmon in lemon brodetto with pea puree, snap pea and cucumber salad, and turkey scaloppini.

Salmon in lemon brodetto with pea puree

Ingredients

  • Lemon brodetto

    • 2 tablespoons olive oil
    • 1 shallot, diced
    • Juice of 2 lemons
    • Zest of 1 lemon
    • 2 cups chicken broth
    • 1 tablespoon chopped fresh mint
  • Pea puree

    • 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 cheese
  • Salmon

    • 4 4-to-6-ounce pieces of salmon
    • 1/4 cup olive oil
    • Kosher salt and freshly ground black pepper

Preparation

Baking Directions:

Snap pea and cucumber salad
Servings:

Makes 4 servings

Ingredients

  • Salad

    • 1 pound sugar snap peas, trimmed
    • 2 small Persian cucumbers, unpeeled, thinly sliced
    • 1 cup cherry or grape tomatoes, halved
    • 1/4 cup chopped fresh dill
  • Dressing

    • 2 tablespoons fresh lemon juice (1/2 large lemon)
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon lemon zest
    • Kosher salt and freshly ground black pepper

Preparation

Baking Directions:

Tips:

Turkey scaloppini with peas and saffron cream sauce
Servings:

Makes 4 servings

Ingredients

    • 1 pound turkey scaloppini or cutlets (about 12 slices)
    • Salt and freshly ground black pepper
    • 2 1/2 tablespoons butter
    • 2 tablespoons olive oil
    • 12 ounces cremini mushrooms, sliced
    • 2 large shallots, finely chopped
    • 3/4 cup dry white wine
    • 1 cup beef broth
    • 1/4 teaspoon saffron threads
    • 3/4 cup heavy cream
    • 1/2 cup fresh peas or frozen peas, thawed
    • 1 lemon, cut into wedges

Preparation

Baking Directions:

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