The presentation here is truly breath-taking. I'm a firm believer that we eat with our eyes and this recipe is just beautiful! The bright green of the puree and the contract of the salmon really make this dish just pop!
You're say, "that's great, R, but how bland is it?" I was thinking the same thing when The Other Williams set this down in front of me. I was very, VERY wrong. The star of this dish is all in the Lemon Brodetto. A brodetto is the Italian cousin of the bouillabaisse. It's a light, non-fussy, broth that, at least in this recipe, packs a huge punch of flavor.
The lemon, mint and acid from the brodetto really play well and contrast with the smooth and sweet flavor of the peas. I basically mixed them together on my plate.
Because the flavor of the brodetto and the puree really are the main stars here you might think that the salmon takes a back seat. Not a chance. The salmon doesn't lend a ton of flavor but where it comes in is with the texture. The steak-like texture of this meaty fish really bring it all home to mama.
Overall this dish might in one of my new favorites. It's light, very healthy and the flavor-factor just can not be over looked here. Give it a try, you'll love it!
Salmon in Lemon Brodetto with Pea Puree
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 lemons, juiced
- 1 lemon, zested
- 2 cups chicken broth
- 1 tablespoon chopped fresh mint leaves
- 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
- 1/4 cup olive oil
- 4 (4 to 6-ounce) pieces salmon
- Kosher salt
- Freshly ground black pepper
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.
Recipe courtesy Giada De Laurentiis