I seem to be on a seafood/fish kick since the beginning of 2021. Here is another one to add to your list!
I adapted this from a recipe by Giada De Laurentiis. I first started making it when our oldest son, Ian, was a cross country runner in high school. He loved salmon and needed to eat carbs at every meal. This was a great dish because it gave him lean protein and carbs. Ian also happens to LOVE salmon, so another plus. It turned out that the whole family loved this dish and it is one I continue to make on a fairly regular basis even though Ian is long out of high school. I hope you enjoy it as much as we do.
Ingredients for lemon broth
2 tablespoons olive oil
1 shallot diced
Zest of 1 lemon
Juice of 2 lemons
2 cups chicken stock (you could also use vegetable or fish stock)
1 tablespoon chopped fresh thyme leaves
ingredients for peas
10 ounces frozen peas, thawed (about 2 cups)
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 freshly grated Parmesan cheese
Ingredients for salmon
1/4 cup olive oil
Four (4 – 6 ounces each) pieces of salmon (with skin removed)
Freshly ground black pepper
- To make the Lemon Broth: Warm the olive oil in a medium saucepan over medium-low heat. Add the shallots, cover and gently cook until tender but not browned, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
- To make the Peas: Combine the peas, mint, garlic, salt, and pepper and place in a small food processor or blender. Puree until almost smooth. With the machine running, drizzle in the olive oil. 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 of chopped thyme leaves to the Lemon Broth and divide between 4 shallow dishes or pasta dishes. Place a large spoonful of peas into the center of each bowl. Place a salmon piece atop each mound of peas. Serve Immediately