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Salmon in Lemon Brodetto with Pea Puree Recipe

Salmon in Lemon Brodetto with Pea Puree

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Average Rating:

Total Reviews: 193

Showing 31-40 of 193

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  • on August 10, 2011

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    This dish might be a little advanced, but it's totally worth it. Your family/guests will definitely be impressed - mine certainly was. It looks and tastes like something you'd get at a fancy restaurant, but instead, at home! Really great. Giada never fails!

    P.S. The recipe makes a lot of the brodetto, so I'd recommend making half. I had to freeze most of it...oh well, that just means I'm making it again!

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  • on July 25, 2011

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    Beyond divine !!!

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  • on July 23, 2011

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    This is just the type of recipe that get's my attention, something that sounds totally off the wall. My family told me to make sure I stored it for the future. Thanks Giada!

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  • on May 16, 2011

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    Make this dish! I was a little skeptical, and I was wrong. I essentially halved the recipe for two people, but kept the same amount of shallots in the broth (good call. It's a beautiful dish, and the contrast of flavors and textures is amazing. The absolute essence of spring flavors - it's a party in your mouth. Be sure to have some crusty bread or rolls for sopping. What I'm most impressed with is how the balance of flavors work together - none overpowers the other in my opinion, and with mint and lemon that can be tricky. Company worthy, but easy enough for a weeknight meal at home. Bravo, Giada!

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  • on April 13, 2011

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    This has become one of my favorite recipes! I tried to reduce the lemony taste a bit so only used the juice of one lemon and instead of zesting it I put the peel in the brodetto and removed it before serving. Turned out fantastic!

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  • on February 22, 2011

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    This is delicious. I am not a mint fan but used it anyhow and was not disappointed. I love how you are left with "soup" which was great to soak bread in after the salmon was gone. I would caution to see how much salt is in the broth you use and adjust your salt addition accordingly. I can't wait to serve this to company. It's a definite keeper. If you like this, try Giada's Pea Pesto Crostini recipe.

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  • on February 16, 2011

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    Incredibly tasty and so easy. The contrast between the pea puree and the lemon broth are so good, we fight over the leftovers once the fish is gone. For a twist, I season the salmon with Old Bay rub and bake it in foil. It's a little healthier than pan frying in olive oil, and even though I cook the fish all the way through, it still comes out very moist.

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  • on January 30, 2011

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    This dish was awesome! What a contrast in flavors. The pea puree was superb with the salmon and the broth was very good. Next time would serve a little less broth to everyone and put the puree on top of the salmon. Found the puree melted too much into the broth(the combo tasted very good but had to add more puree to each person's dish. Definitely will make this for guests as it was so easy to prepare!

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  • on December 28, 2010

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    I loved the sauce - Didn't use the mint in either component and it still came out great. I also poached/steamed the fish in the Brodetto and it was amazing. Very tender not dried out just fabulous - put it in after the sauce has simmered for awhile and let sit in sauce over low heat for 15 minutes. Great!

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  • on December 04, 2010

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    Another great recipe from Giada. She never disappoints. This dish is easy to make, but tastes way more complex...perfect for company! I would reduce the salt in the pea pesto. I reduced the salt and pepper called for by half. The parmesan added enough salt on it's own, but other than that...perfect. I was skeptical about the mint, but it was wonderful in this dish. I can't wait to make it again!

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