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Salmon with Pea Puree


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  • Pea Puree:
  • 2 * 2 cups frozen peas, thawed (about 10 ounces)
  • 1/4 * 1/4 cup fresh mint leaves
  • 1 * 1 clove garlic
  • 1/2 * 1/2 teaspoon kosher salt
  • 1/2 * 1/2 teaspoon freshly ground black pepper
  • 1/2 * 1/2 cup extra-virgin olive oil
  • 1/2 * 1/2 cup grated Parmesan
  • Salmon:
  • 1/4 * 1/4 cup olive oil
  • 4 * 4 (4 to 6-ounce) pieces salmon
  • * Kosher salt
  • * Freshly ground black pepper


Servings 4


Step 1

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 immediately.


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