Salmon with Mint Pea Puree in Lemon Bordetto Sauce

Serves 4 | Giada De Laurentiis

INGREDIENTS

Lemon Brodetto:

• 2 tablespoons olive oil
• 1 shallot, diced
• 2 lemons, juiced
• 1 lemon, zested
• 2 cups chicken broth
• 1 tablespoon 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

Salmon::

• 1/4 cup olive oil
• 4 (4 to 6-ounce) pieces salmon
• Kosher salt
• Freshly ground black pepper

PREPARATION

Lemon Brodetto

1. Warm the olive oil on medium heat in a saucepan.
2. Add the shallots and saute until tender, about 7 minutes.
3. Add the lemon juice, zest, and broth. Bringing them to a simmer. Cover and keep warm over low heat.

Pea Puree

1. Pulse the peas, mint, garlic, salt, and pepper in a food processor or high-speed blender to puree.
2. With the processor on add the olive oil in a steady drizzle.
3. Transfer the pea puree to a small bowl.

Salmon

1. Warm the olive oil in a large skillet over high heat.
2. Sprinkle the Salmon with salt and pepper.
3. Cook the salmon about 4 to 5 minutes on the first side for about 2-3 minutes on the other side, more if fish is thicker.

To assemble the dish:

1. Add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow bowls.
2. Place a large spoonful of Pea Puree into the center of each dish and top it with a piece of salmon.
3. Serve immediately.

** View the original instructions on the Food Network website.