Salmon in Lemon Brodetto with Pea Pure

4 servings

Lemon Brodetto

2 Tablespoons olive oil

1 shallot, diced

2 lemons, one zested and both juiced

2 cups low-sodium chicken broth

1 tablespoon chopped fresh mint leaves

Pea Puree

2 cups frozen peas, thawed (about 10 ounces)

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 freshly grated Parmesan cheese

Salmon

¼ cup olive oil

4 (4 to 6 ounce) salmon fillets

Kosher salt and freshly ground black pepper

To make the lemon brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallot and sauté until tender, about 7 minutes. Add the lemon zest and juice, and the broth. Bring to a simmer, cover, and keep warm 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 extra-virgin 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 on one side until a golden crust forms, 4 to 5 minutes. Flip the fish and continue cooking until medium-rare, about 2 minutes depending on the thickness of the fish.

To assemble the dish, stir the table-spoon of chopped mint into the lemon brodetto and divide among 4 shallow bowls. 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.