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Salmon in lemon brodetto with pea puree

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Ingredients

Lemon brodetto
  • 2 tablespoon olive oil
  • 1 tablespoon shallot, diced
  • 2 tablespoon Juice of 2 lemons
  • 1 tablespoon Zest of 1 lemon
  • 2 cup chicken broth
  • 1 tablespoon chopped fresh mint
Pea puree
  • 2 tablespoon olive oil
  • 1 tablespoon shallot, diced
  • 2 tablespoon Juice of 2 lemons
  • 1 tablespoon Zest of 1 lemon
  • 2 cup chicken broth
  • 1 tablespoon chopped fresh mint
  • 2 cup 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
  • 2 tablespoon olive oil
  • 1 tablespoon shallot, diced
  • 2 tablespoon Juice of 2 lemons
  • 1 tablespoon Zest of 1 lemon
  • 2 cup chicken broth
  • 1 tablespoon chopped fresh mint
  • 2 cup 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
  • 4 4-to-6-ounce pieces of salmon
  • 1/4 cup olive oil
  • 1/4 cup 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.

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