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Salmon in Lemon Brodetto
with Pea Puree

originally from Giada's Kitchen by Giada De Laurentiis

Serves 4

Salmon in Lemon Brodetto with Pea Puree

 

This salmon recipe cleverly uses mint two ways: in both the lemon brodetto (broth) and the gorgeous green pea puree. The puree could stand on its own as a side dish; just double the recipe.

 
Editor's Note

Even if you're not a fan of fish skin, you may want to use skin-on salmon fillets here—the skin helps hold the fish together in the pan. Then peel off the skin before serving. We prefer wild salmon for its firm texture and clean flavor.


 

This dish is a perfect embodiment of the way I like to eat. The colors just say Spring. It's light, and everything tastes really fresh and bright.

Lemon Brodetto

  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 lemons, one zested and both juiced
  • 2 cups low-sodium chicken broth
  • 1 tablespoon chopped fresh mint leaves

Pea Puree

  • 2 cups frozen peas, thawed (about 10 ounces)
  • 1/4 cup fresh mint leaves
  • 1 garlic clove
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese

Salmon

  • 1/4 cup olive oil
  • 4 (4- to 6-ounce) salmon fillets
  • Kosher salt and freshly ground black pepper

To make the lemon brodetto

Warm the olive oil in a medium saucepan over medium heat. Add the shallot and sauté until tender, about 7 minutes. Add the lemon zest and juice, and the broth. Bring to a simmer, cover, and keep warm 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 extra-virgin 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, 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 bowls. 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.

 
  • from:
    Best of the Best Cookbook Recipes, Vol. 12
  • by the editors of FOOD & WINE
  • Photographs by Marie-Pierre Morel
  • Food & Wine 2009
  • Hardcover; 280 pages; $29.95
  • ISBN-10: 160320055X
  • ISBN: 978-1603200554
  • Recipe reprinted by permission.

Buy Best of the Best Cookbook Recipes

 

Best of the Best Cookbook Recipes, Vol. 12

 
 
 

This page created December 2009


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