Saturday, November 19, 2011

Salmon in Lemon Brodetto with Pea Puree



Wait!!  Stop right there!  Don't let the "pea puree" in the title scare you away...haha.

I know, I know...When we hear the two little words "pea puree," thoughts of irresistible deliciousness aren't usually the first things that come to mind.  However, maybe it's time to give peas a chance.

This dish from Giada de Laurentiis will put all those unsavory thoughts that pea puree sometimes conjures up to rest.  After all, this isn't just any old pea puree...It's flavored with fresh mint, garlic and grated Parmesan.  Plus, when paired with the Lemon Brodetto and seared salmon, you've got one pretty amazing dinner on your table.  

Every time I serve this dish, my husband insists that it looks (and tastes) like something you'd order in a 5-star restaurant.  It makes such a beautiful presentation, and you know what??  It's so EASY to make, too.

The Lemon Brodetto has such a great flavor, and the pea puree sort of melts into the brodetto as you eat it.  Simply delicious!

Bon Appetit!

Salmon in Lemon Brodetto with Pea Puree
Source:  Everyday Italian;  Giada de Laurentiis

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

Directions


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.

2 comments:

Ashley's Cooking Adventures said...

The pea puree actually drew me to this recipe. A past Top Chef episode revolved around pea puree and I've been wanting to try making it ever since! This looks delicious.

stacey said...

you really made me stop in the middle of 'learning' how to play bingo. I've given a chance to the peas and I'm not regretting:D the dish was amazing despite of its name and my bf loved it) thanks for sharing)