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:

To make the lemon brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and sauté 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 cheese. 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.

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:

For the salad:Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and place in a salad bowl. Add the cucumbers, tomatoes and dill.For the dressing:In a small bowl, whisk together the lemon juice, olive oil and zest until smooth. Season with salt and pepper to taste.Pour the dressing over the salad and toss until coated.

Tips:

As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.

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:

Sprinkle the turkey with salt and pepper. Melt 1/2 tablespoon of butter with 1 tablespoon of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the turkey and sauté until just cooked through and golden, about 45 to 60 seconds per side. Transfer the turkey to a platter and tent with foil to keep it warm. Repeat with the remaining turkey, adding more butter and oil to the pan as necessary.Melt 1 tablespoon butter and 1 tablespoon oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and sauté until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.Pour the sauce over the turkey and serve with lemon wedges.

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