Sunday, September 22, 2013

Salmon in Lemon Brodetto with Pea Puree

This dish seems all high maintenance and complicated.  It's really not.  It's just a matter of putting together three easy components for one incredible end result.  This Salmon in Lemon Brodetto with Pea Puree is one of the most pleasantly surprising dishes I've ever made.  I was expecting it to be good.  I just wasn't expecting it to be so darn good!

Every component in this dish compliments the other perfectly.  The lemon brodetto is the epitome of bright fresh flavor, the pea puree is incredibly smooth and velveety, and the salmon brings it all together with it's rich meaty texture and satisfying flavor.  The presentation looks gorgeous and fancy and you will feel rather proud presenting the final dish. Your first bite will be all dainty and polite.  Then all bets are off.  We pretty much inhaled this.

Salmon in Lemon Brodetto with Pea Puree
Adapted from Giada's Kitchen
by Giada De Laurentiis
Serves 4

Lemon Brodetto:
 2 tablespoons olive oil
1 shallot, diced
2 lemons, one zested and both juiced
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 garlic clove
salt and pepper to taste
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese

1/4 cup olive oil
4 (4-6 ounce salmon filets) 
salt and pepper to taste

To make the lemon brodetto: Warm the olive oil in a medium saucepan over medium heat.  Add the shallot and saute 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 to taste.  Sear the salmon on one side until a golden crust forms, 4 - 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.

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