Salmon In Lemon Brodetto With Pea Puree (TBT)

Salmon In Lemon Brodetto With Pea Puree
Lemon Brodetto
2 Tbl olive oil
1 shallot diced
2 lemons juiced
1 lemon zested
2 Cup chicken broth
1 Tbl chopped fresh mint leaves
Pea Puree
2 Cup frozen peas thawed (about 10 ounces)
1/4 Cup fresh mint leaves
1 Clove garlic
1/2 Tsp kosher salt
1/2 Tsp 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
1.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.
2.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.
3.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.
4.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.
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The first time I made it, the picture was much better! |
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