Salmon in Lemon Brodetto with Pea Puree!

This was excellent. This is a Giada De Laurentiis recipe from the Food Network (link below).

So, this is a seared salmon (seasoned with salt and pepper) set atop a puree of peas, garlic, olive oil, parmigiano-reggiano, mint, and salt/pepper (much like pesto, but made with peas instead). As you can see, the salmon and pea puree are sitting in a chicken broth sauce flavored with sauteed shallots, lemon zest, lemon juice, and fresh mint leaves. It was really good - definitely the best of the blog so far.

I'd give it a 4 out of 5.

Here's a link to it: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35789,00.html

The reason for making this is twofold. First, the most important, was learning how to sear salmon. Even though I like seafood generally, I rarely cook fish and I even more rarely sear it in a pan (usually, I bake). Given the lessons mentioned below re: searing the fillets, I think it was a success. Second, I like this dish's presentation. Thought presentation isn't that important for home cooks, the proverbial "they" always say that people eat with their eyes before they eat with their mouths. So, perhaps presentation ought to become more important for the home cook?

So, what are my general comments on the cooking itself? First, searing the salmon: don't do it with the skin on. Even with a non-stick pan with tons of olive oil, the skin stuck like a bitch, making the flip of the salmon almost impossible. In addition, the fact that parts of the fillet stuck to the pan and parts didn't lead to a disintegration of the overall fillet. But, as an added bonus, the skin did become so crispy and tasty that it made an excellent snack. Also, the thinner part of the salmon cooked substantially quicker than the thicker, so trim this part off and cook it as a separate piece so you can remove it when it is done (overcooking done meat is usually makes meat tough, dry, and generally not as flavorful). Also, make sure to sear the top if the fillet until it has a lovely reddish-gold crust on it - the extra crunchyness and flavor is wonderful.

Second, I recommend 1 3/4 cup chicken broth instead of 2 cups, but only because I prefer a slightly stronger lemon flavor. Third, make sure to make the puree in a food processor - my girlfriend and I used a blender and she had to labor through several batches despite the small quantity of puree. Lastly, the presentation of this dish was nice not only because it looked good, but also because it had a functional value - by separating the three components (relatively) in the final product (as opposed to merely mixing them altogether and them serving), the eater is allowed to taste each component alone and then mix them together. This allows each component's flavor to come out clean and distinct, but also allows them to meld. It is an excellent set-up in that regard.

Try this recipe! It's relatively easy, requires little special equipment (merely a zester), and is delicious!

For a close-up picture, see this: