As promised, here is the last of the recipes from Giada DeLaurentiis - Giada's Kitchen, New Italian Favorites...this week. The best part of Giada's recipes is that they are easy to prepare and many of the ingredients can be found in your cabinets or pantry.
We love salmon and when I came across this recipe I figured it would be another variation to try. Peas, mint and salmon always compliment each other, and adding it to a lemony broth sounded delicious.
We started by mixing the brodetto together and allowing that to simmer as we got the pea puree ingredients into the food processor. Cooking the salmon was quick and before we knew it, dinner was served.
We are still trying to figure out if we put too much broth in the dish because as you begin to eat it, you'll find that the pea puree and lemon brodetto become mixed like a thick soup. I found myself running the salmon pieces through the broth. It really was a delicious dish, just a little odd to figure it out. We finished it with a side dish of pearl couscous, which ended up in the broth, too.
Overall, a great dish, just a little different in presentation and consumption!
Ingredients:
Lemon Brodetto:
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 lemons, juiced
- 1 lemon, zested
- 2 cups 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 clove garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
Salmon:
- 1/4 cup olive oil
- 4 (4 to 6-ounce) pieces salmon
- Kosher salt
- Freshly ground black pepper
Preparation:
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, 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 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 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.
To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.