Serves 4
Ingredients
Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, one zested and both juiced
2 cups chicken broth
Pea Puree:
2 cups frozen peas, thawed
¼ cup fresh mint leaves
1 garlic clove
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
½ cup grated Parmesan
Salmon:
¼ cup olive oil
4 pieces salmon
Kosher salt
Freshly ground black pepper
Instructions
Lemon Brodetto:
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and sauté until tender, about 5 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, cover, and keep warm over low heat.
Pea Puree:
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.
Salmon:
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 on one side until a golden crust forms, about 4 to 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, divide the Lemon Brodetto among 4 shallow dishes. 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.
