Salmon in Lemon Brodetto with Pea Puree

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Wow, this is amazing! Living in the Washington state I used wild caught, never frozen King Salmon, perfect! I was a little skeptical of the salmon with mint, I was wrong! This was a great combination of Spring flavors. I'm thinking another way to serve the combination would be as a first course stacking the salmon (broken into small pieces and the pea puree in layers in a ring mold and sitting in the broth. Be sure to try this recipe.

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Thanks to this recipe, I now qualify for Worst Cooks in America's ! I love brodetto sauces, but This lemon brodetto is too lemony!!! The peas were bla, and did not combine well with the brodetto at all! Try another recipe all together!

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i've been making this recipe for about a year now. perfect when you're having dinner guests. easy to prepare and you will have them, unfortunately, licking their plates at the end of the meal.

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DELICIOUS - great, quick and a bonus in that it could be a mid-week family meal or for entertaining guests.
It really was simple and a hit with my 2 and 4 year olds too which means it scores extra points for me? I forgot to add the parmesan to the puree and it was still scrumptious and healthier I suppose! I served it over brown rice to make it a bit more filling and instead of giving my kids the puree, I simply served their salmon and brodetto with peas. This will become a go-to recipe for me.

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Whoa, can i just say my belly is full of this stuff right now and it feels SO good. Its so healthy. You can omit the parm in the peas for sweeter peas and its even better. I still think giada is still a total hack of a chef, i would have never added parm to that. All she knows how to do is use lemons and cook fish, which she did here really well. I highly recommend omitting the parm and one of the lemons. I added a honey brown sugar glaze to my salmon and broiled it too. I also sauteed the peas first with a shallot so it was lukewarm when i ate it. Obviously its not the exact recipe but it came out fabulous. I also served it with a lemon honey garlic vinaigrette over watercress with apple slivers. Amazing! But if you take anything from this review do your body a favor and skip the half cup of cheese.

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Very easy, very tasty and very healthy. What else could I ask for?

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This was really good, but I wouldn't go as far to say that it's company worthy, which in my book is five stars. Since the pea mixture is room temp, I'll try again this summer when I'm not craving something warmer.

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A hit with our dinner club crew. Great flavors and simple to prepare, but lovely presentation. We served it with a lovely Porter Creek Pinot Noir and it worked.

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I am no salmon fan but wanted to find a recipe to use up the bag of frozen peas, so I found this recipe and made it for my partner on Sunday. It was actually very easy, and the presentation spectacular. She loved the recipe so much, I made it again tonight, and again, another hit for anyone that loves salmon. My satisfaction came from presenting an extraordinary dinner and hearing how wonderful it was.

I do agree the brodetto tasted a bit sour standing alone but it was well matched to the pea puree. The pea puree was delightful and I enjoyed dipping into the puree before serving the meal.

And while it looks complicated to have 3 separate activities to build this meal, it was very easy. The recipe is easy to follow and has moved into the permanent collection.

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The brodetto by itself is horribly sour but seems to work well under the fish. I did like the pea pure but I would not put the fish on top of it while serving, the pea pure is already "dissolving" into the brodetto without the added pressure of the fish on top of it. Overall a good balanced meal!