Best of the Best Cookbook Recipes, Vol. 12 by the editors of FOOD & WINE, includes recipes like Roasted Eggplant with Tahini; Salmon in Lemon Brodetto with Pea Puree; and Duck Breast with Pears, Walnuts and Belgian Endive.
Salmon in Lemon Brodetto
with Pea Puree
originally from Giada's Kitchen by Giada De Laurentiis
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.
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.
- 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
- 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
- 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.
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.
- Roasted Eggplant with Tahini
- Salmon in Lemon Brodetto with Pea Puree
- Duck Breast with Pears, Walnuts and Belgian Endive
- Cookbook Profile Archive
This page created December 2009