Salmon in Lemon Brodetto
with Pea Puree

originally from Giada's Kitchen by Giada De Laurentiis

Serves 4

 

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.

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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

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• Roasted Eggplant with Tahini
• Salmon in Lemon Brodetto with Pea Puree
• Duck Breast with Pears, Walnuts and Belgian Endive

 

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This page created December 2009