This is one of those creative twists to meal staples which you would usually find in some fancy urban sit down restaurant with small portions and designer prices (remember, you are paying the premium for the idea and the decor, not necessarily for the dish !!!). To be honest, I dont mind doing so once in a while – makes me feel special enough while sometimes surprising me with how tasty even simple things can turn in the hands of a great chef.
So I decided to jazz up my basic baked salmon lunch with some new ideas. Giada helped with her new Giada’s Kitchen recipe collection. This recipe is adapted from the book to my taste specifications. The original turned out to be quite lemony and tangy, almost shockingly so, and I have toned that down to suit everyday palate (you can say my husband’s puckered face went a long way in convincing me to be more realistic). If you are a die hard lemon lover, go for the original measurement otherwise stick to my specs 🙂
Ingredients: Serves 4
2 tbsp olive oil
1/2 medium white onion, diced (the original recipe calls for 1 shallot, if you have shallots then go for it)
1 lemon, zested and juiced separately (the original recipe calls for 2 lemons !!!)
2 cups low sodium chicken broth (or substitute with water if the city has run out of chicken stock :D)
1 tbsp chopped mint leaves, fresh
2 cups(10oz) frozen peas, thawed
1/4 cup mint leaves, fresh
2 garlic cloves
1/2 tsp salt and pepper, each
1/4 cup extra virgin olive oil (the original recipe calls for 1/2 cup but my love handles revolted)
1/2 cup freshly grated parmesan cheese (use packaged if you have to, the additional chemicals won’t fry your brain off :D)
2 tbsp olive oil
4 salmon fillets (4-6oz each)
Salt and pepper for seasoning
To make Lemon Brodetto
1. Saute the onion/shallot in the olive oil in a medium saucepan over medium heat till it is tender (6-7 mins).
2. Add the lemon zest, juice and the broth.
3. Bring to a boil, simmer for 5 mins and then keep warm over very low heat.
To make the Pea Puree
4. Combine the peas, mint, garlic, salt and pepper in a food processor/blender and puree. You can also do a coarsely mashed job using a fork/your hands but just make sure you have the mint leaves chopped in that case.
5. Add the olive oil in a drizzle while the peas are being pureed and mix well.
6. Transfer to a bowl and stir in the parmesan.
To make the Salmon
7. Warm the oil in a large heavy skillet over medium heat. Season the filets with salt and pepper.
8. Sear the salmon on the skillet on one side till a golden brown crust forms. Flip and sear the other side. Should be about 4 mins on each side for well done or 4-5 mins one side and then 2-3 mins on other if you want medium rare).
9. Stir the chopped mint in the brodetto and divide the whole thing into 4 shallow bowls.
10. Place a large spoonful of pea puree in the center of each bowl.
11. Place a salmon piece on top of each mound of puree (don’t bother about the picture, I had to place 2 filets each to account for the missed breakfst) and serve immediately, maybe with some garden salad. You can also use parmesan slices for garnish.