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olive oil shallot lemons chicken broth mint leaves frozen peas fresh mint garlic kosher salt freshly ground black pepper extra-virgin olive oil Parmesan cheese olive oil salmon fillets kosher salt
Viewed: 49 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 lemons, one zested and both juiced
- 2 cups low-sodium chicken broth
- 1 tablespoon chopped fresh mint leaves
- 2 cups frozen peas, thawed (about 10 ounces)
- 1/4 cup fresh mint leaves
- 1 garlic clove
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup olive oil
- 4 (4- to 6-ounce) salmon fillets
- Kosher salt and freshly ground black pepper
Method
- Warm the olive oil in a medium saucepan over medium heat.
- Add the shallot and saute until tender, about 7 minutes.
- Add the lemon zest and juice, and the broth.
- Bring to a simmer, cover, and keep warm over low heat.
- Combine the peas, mint, garlic, salt, and pepper in a food processor and puree.
- With the machine running, add the extra-virgin olive oil in a steady drizzle.
- Transfer the pea puree to a small bowl and stir in the Parmesan.
- Set aside.
- Warm the olive oil in a large, heavy skillet over high heat.
- Season the salmon pieces with salt and pepper.
- Sear the salmon on one side until a golden crust forms, 4 to 5 minutes.
- Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
- Stir the tablespoon of chopped mint into the lemon brodetto and divide among 4 shallow bowls.
- Place a large spoonful of pea puree in the center of each bowl.
- Place a salmon piece atop each mound of pea puree and serve immediately.
