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olive oil shallot lemon freshly squeezed lemon juice chicken broth fresh mint mint leaves garlic kosher salt freshly ground black pepper olive oil Romano cheese salmon salt
Viewed: 27 - Published at: 6 years agoIngredients
- 1 Tablespoon Olive Oil
- 1 whole Shallot, Diced
- 1 whole Lemon, Zested
- 13 cups Freshly Squeezed Lemon Juice (for 1/3 Cup You'll Probably Need 2 Whole Lemons)
- 1- 1/2 cup Reduced Sodium Chicken Broth
- 1 Tablespoon Fresh Mint, Julienned
- 16 ounces, weight Bag Of Frozen Peas, Thawed
- 1/4 cups Fresh Mint Leaves
- 2 cloves Garlic
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 1/2 cups Olive Oil
- 1/2 cups Grated Parmesan Or Romano Cheese
- 4 whole (4 To 6 Oz Size) Salmon Fillets, Skin On
- Salt And Pepper
Method
- Preheat your oven to 450 F.
- To make the lemon broth, heat the olive oil in a medium saucepan over medium heat.
- Add the shallots and saute until tender.
- Add the lemon juice, zest and chicken broth.
- Bring to a simmer.
- Cover and keep warm over low heat.
- To make the pea puree, add the thawed peas to the bowl of a food processor, along with the mint, garlic, salt and pepper.
- Puree the mixture until combined.
- Slowly add the olive oil in a steady stream with the processor on.
- The puree should be a light green color with a smooth texture.
- Transfer the puree to a small saucepan and add the grated cheese.
- Warm the puree over low heat.
- You could also transfer it to a microwave safe bowl and heat it in the microwave.
- Place the salmon, skin side down, on a foil lined baking tray.
- Sprinkle the salmon generously with salt and pepper.
- Place the tray in the oven and cook 12-15 minutes or until the salmon is just cooked and starts to flake.
- The salmon should slide right off the skin when its done.
- To assemble the dish, add the tablespoon of julienned mint leaves to the lemon broth and stir to combine.
- Place a large spoonful of the pea puree on each plate/bowl and spoon the lemon broth around the puree.
- Lay a salmon fillet on top of the puree and serve.
- Adapted from a Giada De Laurentiis recipe.
