Salmon in Lemon Brodetto with Pea Puree

I know this blog probably makes it seem like we eat rich and decadent food all the time, but those are the dishes that seem worth writing about (and secretly - I'm gonna blame my sausage-loving hubby for all transgressions). Fish does enter our landscape now and again. Usually we grill out, but last night, we were feeling a little fancy. This recipe is by Giada de Laurentiis from a gem of a cookbook put out annually by the editors of Food & Wine magazine (look for Vol 12). 

The pea puree makes the dish and is also wonderful on crostini. You can also grill the salmon instead of pan frying if you prefer.

Salmon in Lemon Brodetto with Pea Puree
serves 4

Lemon Brodetto
2 tablespoons olive oil
1 shallot, diced
2 lemons, one zested and both juiced
2 cups chicken stock
1 tablespoon chopped fresh mint leaves

Pea Puree
2 cups (one small bag) frozen peas, thawed 
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

Salmon
1/4 cup olive oil
4 (4-6 oz) salmon fillets
Kosher salt and freshly ground black pepper

Make the brodetto:
Warm olive oil in a medium saucepan over medium heat. Add the shallot and sauté 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.

Make the pea puree:
Combine 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. 

Make the salmon:
Warm the olive oil in a large, heavy skillet over high heat. Season the salmon fillets with salt and pepper. Sear the salmon on one side until a golden crust forms (4-5 minutes). Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

Assemble:
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.