Salmon in Lemon Brodetto with Pea Puree Recipe

I don't know how many of you watch Top Chef. I do, pretty much every episode of the show. The last one was one of my favorite ones, because it was all recorded in my home city, Seattle. With a cruise taken to Alaska, it reminded me of the cruise we took with my husband, Alaska Cruise Review.

Well, back to the point. During one of the shows, on Top Chef, a pea puree was stolen from one chef and used by another. The chef that used that puree, won that week. To this day, it is still a mystery on what had actually happened with the puree, but it did trigger me to try making pea puree.

This dish turned out amazing. Flavors of both sauces pull in together so well, it's hard to describe the combination of so many different flavors, but it was really really yummy.

I have listed tips on how to cook salmon correctly. If salmon is overcooked, it can turn out very dry and tasteless.

Serving size:
4
people
Prep
35 min
Cooking
25 min
Ready in
40 min
Simple
Challenging

Instructions 

To make the Brodetto, in a medium saucepan warm up oil over medium heat. Add diced onions and saute until they are softened. Add the lemon juice, zest, and broth. Bring to simmer over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a blender or a food processor; puree the ingredients. With the machine running, add the olive oil to the peas. Transfer the pea puree to a small bowl and set aside.
To make the salmon, warm the olive oil in a large 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 for about 2 minutes or more, depending on the thickness of the fish. You would be able to see on the sides of the salmon when it starts cooking through.
To put the dish together, add 1/3 of a cup of Brodetto. Place a large spoonful of puree into the center of each plate. Place the salmon piece on top of the sauce; repeat for every plate.
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