Salmon in Lemon Brodetto with Pea Puree
Adapted loosely from Giada De Laurentiis
Serves 4
Lemon Brodetto:
1 Tablespoons olive oil
1 shallot, diced
1/2 lemon, juiced
1/2 lemon, zested
1 cup chicken broth
Pea Puree:
2 cups frozen peas, thawed and cooked for a few minutes
1/4 cup fresh mint leaves (optional)
1 clove garlic
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1/2 cup fresh and finely grated Parmesan
Salmon:
3 Tablespoons olive oil
4 (4 to 6-ounce) salmon fillets
Kosher salt
Freshly ground black pepper
Make 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.
Make the Pea Puree:
Microwave the peas for about 3 minutes or until just cooked. 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 and then add Parmesan. Transfer the pea puree to a small bowl, cover and set aside.
Make the Salmon:
Warm the olive oil in a large, heavy skillet over high heat. Season the salmon fillets 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 about 2 minutes or more depending on the thickness of the fish.
To assemble the dish, divide the Lemon Brodetto 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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