Salmon in Lemon Brodetto with Pea Puree

Lemon Brodetto:
•    2 tablespoons olive oil
•    1 shallot, diced
•    2 lemons, juiced
•    1 lemon, zested
•    2 cups chicken broth
•    1-2 tablespoons 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

•    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 reduce sauce, keep warm and 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,
Wthe 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

Patty Shottes Wednesday 25 August 2010 - 5:22 pm | | Recipes

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