Best 2 Salmon In Lemon Brodetto With Pea Puree Recipes

Pan-Roasted Salmon with Fennel Puree image

Provided by Giada De Laurentiis

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 large bulb fennel (about 1 pound), cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
1/4 teaspoon kosher salt, plus for the cooking water
2 tablespoons extra-virgin olive oil
Four 6-ounce skinless center-cut salmon fillets
3/4 teaspoon kosher salt
1/4 cup chopped fennel fronds
1/4 cup chopped parsley
3 tablespoons Crispy Capers, recipe follows
Lemon wedges, optional
3 tablespoons capers, drained, rinsed and dried very well
Vegetable oil, for shallow frying

Steps:

For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

Salmon in Lemon Brodetto with Pea Puree image

Number Of Ingredients 14

1 tablespoon Olive Oil
1/2 Shallot
1 Lemon, zest and juice
1 cup Chicken Broth
1 tablespoon Fresh Mint
1/4 cup Olive Oil
4 Salmon Filets, 6 ounces
2 package Frozen Baby Peas, thawed
1/2 cup Fresh Mint
1 clove Garlic
1 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Pepper
1 cup Olive Oil
1 cup Parmesan Cheese, freshly grated

Steps:

To Make Lemon Bordetto
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 chicken broth.
Bring to a simmer. Cover and keep warm. Add mint.
To Make the Pea Puree
Combine the peas, mint, garlic, salt and pepper in a food processor an d 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
Heat olive oil in a heavy skillet over high temperature.
Season the salmon with salt and pepper
Sear the salmon on one side until a golden crust forms -- about 4-5 minutes. Flip the fish and continue cooking until medium-rare, about 2 minutes more.