August 15-21, 2011
*Our recipe for August 15-21 is courtesy of the Food Network and Giada De Laurentiis. It takes a little practice, but don’t be intimidated by the Intermediate level designation. The end result is worth the effort and really packed with flavor.
The fresh pairing of pea and mint may not be something you would typically gravitate to, but it wakes up the palatte for the acidic and buttery lemon brodetto. Be sure to pick out a fresh, firm piece of salmon to compliment the other components. With a little care and some taste-testing along the way, this dish is wonderful. I predict that it will end up in your go-to list for small dinner parties or personal celebrations.
Total Time: 40 min
Prep: 25 min
Cook: 15 min
Yield: 4 servings
- 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.