You know how it is, I’m sure.  You resolve, hand on heart, to cut back on buying cookbooks.  (Not stop, because that would be utterly ridiculous.  Me, stop buying cookbooks?  Crazy talk!)  But yes… you resolve to cut back and then, along comes a review of a cookbook that sends you scurrying to Amazon faster than Usagni Bolt.

The review in question is Ivonne’s—of Cream Puffs In Venice fame—review of Giada’s Kitchen.  I resisted for a good 24 hours before placing the order.  I even checked the library catalogue in case they had it; I was all prepared to submit a request for the book, but I couldn’t see any option to do so (are you listening, South Glos libraries?)  So, I succumbed and ordered it.  And I’m really glad that I did.

In the UK, we’re slowly starting to get more North American food shows.  So far, no Rachel Ray or Paula Deene who I think we can live without, but we have been getting The Barefoot Contessa for a couple of years—is it me, or does almost every recipe begin with a stick of butter?—Ellie of A Healthy Appetite and last year we had the first season of Giada de Laurentis’s Everyday Italian which I really enjoyed.  Giada’s hallmark is light and fresh Italian cookery with big flavours. She doesn’t shy away from butter but this particular cookbook is her healthiest yet, something that always appeals to me.

When flicking through the book plenty of recipes caught my eye, but I absolutely had to try out her salmon recipe.  I am not a fan of fish soups or stews, but serving the salmon with a citrus broth looked absolutely perfect for the few days of summer we were experiencing.  With a little bit of tweaking—I used much less olive oil—this dish is perfect for Phase Two of the South Beach Diet, and it would be perfect for any time of the year when you need some freshness or a delicious taste of summer.

Salmon in Lemon Brodetto with Pea Puree

Source: Giada’s Kitchen
Serves 4

Lemon Brodetto

• 2 tablespoons olive oil
• 1 shallot, diced
• 2 lemons, one zested and both juiced
• 500ml chicken stock
• 1 tablespoon chopped fresh mint leaves

Pea Puree

• 2 cups (250g) frozen peas, thawed
• 1/4 cup fresh mint leaves
• 1 garlic clove
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (125ml) extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese

Salmon

• 1/4 cup olive oil
• 4 (4-6oz) skinless boneless salmon fillets
• sea salt and freshly ground black pepper

To make the lemon brodetto, warm the olive oil in a medium saucepan over medium to low heat.  Add the shallot and saute until tender, about 7 minutes.  Add the lemon zest and juice and the broth. Bring to a simmer, cover and keep warm over a low heat.

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 extra-virgin 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 frying pan over high heat.  Season the salmon pieces with salt and pepper. Sear the salmon on one side until a golden crust forms, 4 to 5 minutes. Flip the fish and continue cooking until medium-rare about 2 minutes.

To assemble the dish, stir the chopped mint into the lemon brodetto and divide between four serving bowls.  Place a large spoonful of pea puree in the centre of each bowl and top with a piece of salmon. Garnish with some extra mint if desired. Serve immediately.