This recipe makes 4 servings
It is modified from FoodNetwork.com’s Salmon in Lemon Brodetto with Pea Puree by Giada DeLaurentiis
- 1 Tablespoon olive oil
- 1 shallot, diced
- Zest of 1 lemon
- Juice of 2 lemons
- 2 cups chicken broth
- 1 Tablespoon chopped fresh mint leaves
Edamame and Mint Puree:
- 2 cups edamame, shelled (thawed from frozen)
- ½ cup mint leaves
- 1 clove garlic
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 2 Tablespoon extra-virgin olive oil
- ¼ cup grated Parmesan cheese
- ¼ cup olive oil
- 4 – 4 ounce pieces salmon
- Kosher salt
- Freshly ground black pepper
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and sauté until tender, about 7 minutes. Add the lemon juice, zest and broth. Bring to a simmer, and keep warm, over low heat.
To make the Edamame Puree, combine the edamame, 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 puree to a small bowl and stir in the Parmesan cheese. Set aside. (Note – I did not use a food processor, I just mashed with a potato masher)
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 spoonful of Edamame Puree into the center of each bowl. Place a salmon piece atop each mound of Edamame Puree. Serve immediately.
Enjoy this with a Salad !!! (we had it with steamed baby bok choy)
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