Salmon in Lemon Brodetto with Pea Puree

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It's the first Giada recipe I have tried and loved it! Can't wait to make it for friends and family.

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My whole family (toddlers included loved this. Delicious! Don't be overwhelmed by the 3 steps; it's a very easy recipe. I made it exactly as written, but next time I might broil or bake my salmon - just because I find it easier. Planning to make it again for guest soon.

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This has become my go-to recipe for entertaining, everyone thinks I spent an inordinate amount of time on it, and it comes out delicious.
The mix if the cold pea puree with the warmed lemon broth, and the hot salmon is such a winning combination. I actually sit there with a spoon in my food processor eating the remaining pea mix while waiting on the salmon. Wild salmon is key for flavor, and make sure you really time the skin side for crispness.

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I adore Giada's recipes but this just didn't get if for me. The pureed peas were a gorgeous green with a very garlic flavor and the salmon perfectly cooked. The Bordetto was (as it should be just like soup on the bottom of the peas and salmon. Just weird plus the flavors just didn't knock me out. Three others loved it so it may have just been my palate that night.

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Had this last night at a friend's house. OMG so delicious. I can not offer any variation to the receipe because it was served to me. But the presentation was fantastic - the flavors were fabulous - can't wait to make it myself. Thank you Giada for continuing to wow us with your receipes.

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Very tasty! I agree with others who say don't be afraid of the mint--it is not overpowering and adds great flavor. Made a few adjustments per some others' reviews--used only 1 lemon and tried it with tilapia (because that's what I had--and it turned out great!

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I loved this way of cooking the salmon. It made the outside have a fantastic sort of light crust. For the lemon sauce I used only one lemon for juice and no zest. I also used only one cup of chicken broth. This made plenty of sauce, had plenty of lemon flavor and was so delicious. I think it would have been too strong and too much liquid following her recipe exactly. The pea purée was just ok. You can't skimp on the olive oil in this at all or it will be too thick to purée properly and will be lumpy. The mint is almost unnoticed but important. I added more garlic and a little of the lemon sauce to it and it was much better. I made this first and left it at room temp for the little while it took to make the rest of the elements. I think it would have been too much of an unpleasant temperature contrast to refrigerate it. All in all, very good recipe but I think I'd skip the peas in future.

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Incredible. As with most of Giada's recipes you really do need to use the real pecorino cheese. I prefer to use less of the lemon brodetto when serving this dish as it causes the pea puree to get too soupy. Don't be scared away by the mint, it is fabulous!

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I don't like salmon too much so I decided to try new recipes. This one is a HIT! I almost licked the plate! hehe...Delicious!

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This recipe is good with many different fish, but you have to try it with Scallops. To die for!