Salmon in Lemon Brodetto with Pea Puree

Lemon Brodetto:

•  2 tablespoons extra virgin olive oil 1 shallot, diced
•  2 lemons, juiced
•  1 lemon, zested
•  2 cups low-sodium chicken broth
•  1 tablespoon chopped fresh mint leaves

Pea Puree:

•  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
•  1/2 cup grated parmesan

Salmon:

•  1/4 cup extra virgin olive oil
•  4 (4 to 6-ounce) pieces salmon
•  Kosher salt
•  Freshly ground black pepper

Directions:

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 and enjoy!