Salmon in Lemon Brodetto with White Bean Puree


4 servings
For lemon brodetto:
2 tablespoons olive oilolive oil2
1 shallot, dicedshallot1
Juice of 2 lemonslemon(s)2
Zest of 1 lemonlemon(s)1
2 cups chicken brothchicken broth2
1 tablespoon chopped fresh mintfresh mint leaves1
For white bean puree:
1 (15.5ounce) can cannellini beans, drained and rinsedcan cannellini beans1
⅓ cup fresh mint leaves, choppedfresh mint leaves
1/8 teaspoon kosher saltkosher salt1/8
¼ teaspoon red pepper flakesred pepper flakes¼
½ cup extra-virgin olive oilextra-virgin olive oil½
⅓ cup grated Parmesan cheeseparmesan cheese
For salmon:
4 4-to-6-ounce pieces of salmonfresh salmon4
¼ cup olive oilolive oil¼
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1


For 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.
For white bean puree:
Combine the beans, mint, salt, and chili flakes in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Add the Parmesan cheese and pulse to combine. Set aside.
For 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.
For assembly:
Add the tablespoon of chopped mint to the lemon brodetto, and divide between 4 shallow dishes. Place a large spoonful of bean puree into the center of each bowl. Place a salmon piece atop each mound of bean puree. Serve immediately.
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