Last night Judd and I celebrated our 2nd anniversary with a delicious home cooked meal! We just got back from a visit to New York in which we ate the obligatory slice of pizza, bagels, pastrami on rye, as well as a Peter Luger’s burger (I could taste the butter oozing out of the meat), rich Italian food and an AMAZING meal at Momofuku Ssäm Bar (my personal favorite). So, suffice it to say… we stuffed ourselves REAL good and thought it might be time for a slightly lighter meal.
After many years of watching Giada de Laurentiis cook simple food with a giant goofy smile on her face, I thought… hey, it might be time to actually try one of her recipes. Turns out that woman can cook! This dish is full of unexpected and delicious flavors that absolutely surprised me. Peas puréed with mint, garlic, olive oil and parmesan create a lucious and fresh side dish that embodies the flavors of springtime. Top off the purée with a silken broth of sautéed shallots, chicken stock, mint and the zest and juice of a lemon. The mint and lemon flavors are the perfect compliment to a fillet of expertly cooked salmon (let’s all give Judd a round of applause) seasoned with only salt and pepper.
What’s better than cooking a lovely meal with my lovely fiancé on our anniversary? Nothing. This dish was pure bliss and left us both with big smiles on our faces… just like Giada’s!
Makes 4 servings
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
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
1/4 cup grated Parmesan
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Freshly ground black pepper
To make the Lemon Brodetto, 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, 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 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 Brodetto 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.