Site icon Fresh From Nancy's Garden

Giada’s Salmon In Lemon Brodetto With Pea Puree

There are so many good ways to cook salmon–you can poach it, grill it or bake it, but I love this version. Cooking it in a super hot cast iron skillet sears it and keeps it really moist and flavorful and then it’s fun to spoon up the lemony broth with the pureed peas that have just a hint of mint. Not to mention, it’s quick and easy to make–perfect for a weeknight dinner. 

Giada’s recipe below serves 4–I only cooked salmon for 2, but the leftover pea puree made a nice crostini topping. 


Lemon Brodetto

Pea Puree


Heat the olive oil in a medium saucepan. Add the shallots and sauté until tender, about 7 minutes.

Add the lemon juice, zest and broth. Bring to a simmer, cover and keep warm over a very low heat. Just before serving stir in the chopped mint. 

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 peas to a small bowl and stir in the Parmesan cheese.

Warm the oil in large cast iron skillet over very high heat. Season the salmon with salt and pepper. When the pan is very hot, place the salmon skin side up into the pan and sear until a nice golden crust forms–about 4-5 minutes. Carefully turn the fish–skin side down–and cook until done. Medium rare takes about 2 more minutes. I like mine a little more cooked so I left it in the pan a little longer.

Ladle the broth into a shallow bowl and place a large spoonful of pea puree in the center of the bowl. Top with the salmon and garnish with a mint leaf. Serve immediately.

If you’re not counting calories, a nice loaf of crusty bread would be great to dip into the broth to enjoy every last drop!

Exit mobile version