Salmon in Lemon Brodetto with Pea Puree

From the book, Giada's Kitchen. get this book >

This is the way I like to eat. The colors just say spring, it’s light, and everything tastes really fresh and bright.



Makes 4 servings
Lemon Brodetto:
2 tablespoons olive oilolive oil2
1 shallot, dicedshallots1
2 lemons, one zested and both juicedlemon(s)1
2 cups low-sodium chicken brothlow-sodium chicken broth2
1 tablespoon chopped fresh mint leavesfresh mint sprigs1
Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)frozen peas2
¼ cup fresh mint leavesfresh mint sprigs¼
1 garlic clovegarlic clove1
½ teaspoon kosher saltkosher salt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
½ cup extra-virgin olive oilextra-virgin olive oil½
½ cup grated Parmesanparmesan cheese½
¼ cup olive oilolive oil¼
4 (4 to 6-ounce) pieces salmonsalmon pieces, 4 to 6 ounces4
Kosher saltkosher salt1
Freshly ground black pepperfreshly ground black pepper1


Lemon Brodetto:
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, cover, and keep warm over low heat.
Pea Puree:
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. 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 on one side until a golden crust forms, about 4 to 5 minutes. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, stir the tablespoon of chopped mint into the Lemon Brodetto and divide among 4 shallow dishes. Place a large spoonful of Pea Puree in the center of each bowl. Place a salmon piece atop each mound of Pea Puree and serve immediately.
This recipe is featured in:
Giada's Kitchen: New Italian Favorites

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