Salmon over Pea Puree

Recently, my cousin Adrian and my uncle Steve were in town from New York and North Carolina. Their reason for visiting wasn’t pleasant, but the time we spent together was. I don’t get to see them very often, but it always blows my mind how similar our personalities are. Even though Adrian and I grew up an entire country apart, we have somehow developed the same sense of humor and set of values. Thanks dads.

Naturally I wanted to impress my visitors with my kitchen skills, so I busted out a dish I have been dying to try.

This salmon dish sounds really fancy, looks really fancy and tastes really fancy.

I know I’m outing myself to Steve and Adrian, but it wasn’t fancy to make. Unless putting things in a blender is fancy. Then it was super fancy.

A brodetto is basically a sauce made with a broth base. I know it sounds scary, but just read the ingredients. Nothing scary in there folks.

To top off how not scary it is, Albert said it was in the top 3 best things I’ve ever made. Dad said top 5. He claims that’s the same as top 3 though because he’s eaten more of my food.

Either way, I’ll take praise wherever I can get it.

You will need…

For the Lemon Brodetto:

2 tablespoons olive oil

1 diced shallot

2 lemons juiced

1 lemon, zested (make sure to zest before you juice)

2 cups chicken broth

1 tablespoon chopped fresh mint leaves

For the Pea Puree:

2 cups thawed frozen peas

¼ cup fresh mint leaves

1 clove garlic

½ teaspoon salt

½ teaspoon fresh black pepper

½ cup olive oil

½ cup grate parmesan

For the Salmon:

¼ cup olive oil

4 (4-6oz) pieces of salmon

Salt

Fresh Pepper

Start out by getting the brodetto going. Warm the olive oil in a medium saucepan over medium heat.

Add the shallots and sauté until they are tender.

This should take about 7 minutes. Add the lemon juice, zest and broth.

Bring to a simmer and keep warm and covered over low heat.

To make the puree, combine everything but the oil in a food processor or blender.

While the mixture is blending, drizzle the olive oil in a steady stream until combined. When the mixture is blended, add the parmesan and blend till all smooth.

When the brodetto and puree are ready, season the salmon with salt and pepper.

Warm the olive oil in a large, heavy skillet over high heat. Sear the salmon until a golden crust forms (about 4-5 minutes) on the first side.

Flip the fish and continue cooking until it is cooked medium-rare. This should take about 2 more minutes (could be more or less depending on the thickness). You will know it is done when the fish looks opaque all the way through.

To put the dish together, add the tablespoon of chopped mint to the brodetto and spoon the mix equally into 4 shallow bowls or dishes.