Description
Pan seared salmon served over a minty pea puree in a lemon brodetto sauce. This dish is bright, fresh and delicious.
Ingredients
Scale
Lemon Brodetto
- 2 tablespoons extra virgin olive oil
- 1 shallot, diced
- 2 lemons – both juiced, one zested
- 2 cups low sodium chicken Broth or chicken bone broth or vegetable broth.
- 1 tablespoon fresh mint leaves, chopped
Pea Puree
- 2 cupes frozen peas, thawed
- 1/4 cup mint leaves
- 1 clove garlic
- 1/2 teaspoon each salt and black pepper
- 1/4 cup good quality extra virgin olive oil
- 1/2 cup Parmesan cheese
Salmon
- 1/4 cup extra virgin olive oil
- 4 salmon fillets (4–6 ounces each)
- Salt and pepper
Instructions
- Brodetto – Heat the olive oil in a medium saucepan over medium heat. Add the shallot and saute until tender (5-7 minutes). Mix in the broth, lemon zest and juice. Bring the mixture to a simmer. Cover and turn the heat to low.
- Pea Puree – Add the peas, mint, garlic, salt and pepper to a food processor. Put the processor on puree and gradually drizzle in the extra virgin olive. Transfer the puree to a bowl and stir in the Parmesan cheese.
- Salmon – Season the salmon with salt and pepper. Heat the olive oil in a large heavy skillet. Sear the salmon on one side for 4-5 minutes until there is a nice golden crust. Flip the salmon and cook another 2-3 minutes (depending on the thickness of the fish).
- Assemble – Stir 1 tablespoon of the chopped mint into the brodetto. Ladle 1/4 of the brodetto each in to 4 bowls. Scoop 1/4 of the pea puree into the middle of each bowl. Place the seared salmon pieces over each mount of pea puree. Serve immediately.
- Prep Time: 12
- Cook Time: 7
Keywords: Salmon, Seared salmon, Pea puree, Lemon brodetto