This photogenic dish has appeared on the menu of my last two Supper Clubs and for good reason. I can literally make this from start to finish in less than 30 minutes - baring no interruptions from the kids. The feedback from my ten dinner guests has been outstanding. I have heard from ladies who "do not like salmon" who love this meal. I heard from one person who "does not like mint" who loves this meal.
4 6-ounce pieces salmon
For the Lemon Brodetto
2 tablespoons olive oil (I like California Olive Ranch EVOO)
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth (I like to use Better than Bouillon paste or homemade)
1 tablespoon chopped fresh mint leaves
For the Pea Pesto
2 cups frozen peas, thawed
1/4 cup fresh mint leaves
1 clove garlic
Kosher salt and black pepper
1/2 cup olive oil
1/2 cup grated parmesan
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.
Combine the peas, mint, garlic, and parmesan in a food processor and pulse to puree. With the machine running, add the olive oil in a steady drizzle. Taste for seasoning and add salt and pepper as needed. The texture should be thick like oatmeal.
Line a sheet pan with foil and place the salmon skin side down in the middle. Season with salt and pepper, drizzle with olive oil. Bake in a 400-degree oven for 15 minutes.
Plate and serve
To assemble the dish, add a tablespoon of 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.