Salmon with Pea Puree in Lemon Broth Recipe

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I stumbled onto this dish the year before last and have happily made it at least a half a dozen times since! Mr. D absolutely loves it (he hates peas so that is saying something!) and it’s a snap (no pun intended) to throw together.

The backstory: I was at the gym (climbing the endless stairway to nowhere) during my lunch time and Giada DeLaurentiis dazzled me with her Salmon with Pea Puree in Lemon Brodetto. On my way home from the gym (in my workout clothes!) I stopped at Dean and Deluca to pick up the few simple ingredients I needed. I proceeded to prepare Salmon with pea puree in lemon broth for dinner that night. I omit the mint Giada suggests in the pea puree -but other than that- this is salmon how she would do it!

Ingredients for the Lemon Broth:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth

Ingredients for the 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

What you’ll need on the Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
*it’s easiest if your fish monger gives you equal sized pieces -pretty please?*
Kosher salt
Freshly ground black pepper

Directions:
To make the Lemon Broth, 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, 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 Broth 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.

If you’re interested in preparing salmon and want another alternative, remember my friend Dina’s recipe that I posted earlier this summer on ABCD Design. It’s so fresh and super summery, you had best make it before we are fully in the swing of Fall and all the root vegetable laden September goodness! Pop over and print out the Fiesta Salmon with Mexican Flavor Salsa recipe ASAP.

BTW: It is not that the fiesta salmon is that much better than the salmon with pea puree, I have definitely gotten better with the camera since the last time I made salmon with pea puree! I hope you have a wonderful week, enjoy~