My mother used to be a chemist. When you meet her it's hard to imagine…she is so cool and chic…I can't really see her in a lab coat. But, when you see her cooking it makes perfect sense. Now her kitchen is her laboratory and the meals she creates are her experiments. The woman rarely uses a recipe and yet her dishes come out perfect every time. If she does open a cookbook it is merely for inspiration. Halfway through she will add a little of this or stir in a bit of that making it her own.
So, I blame her for my collection of barely used cookbooks. When I cook it's usually things I learned from her (pork chops in tomato sauce, lasagna, frittatas)…no recipe required. The books look great collecting dust on my bookshelf, but I think it's time to start using them.
Giada de Laurentiis has a few really great cookbooks. The recipes are pretty simple and the pictures are gorgeous! Like my mama, I changed this recipe a tiny bit (using parsley instead of mint) and it came it delicious!
Salmon in Lemon Brodetto with Pea Puree
adapted from Giada's Kitchen by Giada de Laurentiis
serves 4
Lemon Brodetto
2 tbl. olive oil
1 shallot
2 lemons, one zested and both juiced
2 cups low-sodium chicken broth
Pea Puree
2 cups frozen peas, thawed
1/4 cups fresh parsley
1 garlic clove
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup Parmesan cheese
Salmon
1/4 cup olive oil
4 (4 to 6-oz.) salmon fillets
kosher salt, pepper
For lemon brodetto:
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, juice, and broth. Bring to a simmer, cover, and keep warm over low hear.
For pea puree:
Combine the peas, parsley, garlic, salt, and pepper in a food processor and puree. Slowly drizzle in the olive oil while the machine is running. Transfer the puree into a small bowl and stir in the cheese.
For salmon:
Warm the olive oil in a large, heavy skillet over high heat. Season the salmon with salt and per. Sear the salmon on one side until a golden crust forms (about 5 min.). Flip the fish and cook for another 4 minutes (or a little less depending on how well cooked you like your fish).
To assemble:
Divide the brodetto into four shallow bowls. Place a large spoonful of pea puree in the center of each bowl. Lay a piece of salmon on top of each mound of pea puree and serve immediately.
*if you have a grill I think it would be great to simply grill the salmon instead of cooking it on the stove. It would come out lighter and less oily.
