Salmon in Lemon Brodetto with Pea Puree

From "Giada's Kitchen" by Giada De Laurentiis

Lemon Brodetto
2 Tbsp. olive oil
1 shallot, diced
2 lemons, one zested and both juiced.
2 cups low-sodium chicken brothe
1 Tbsp. fresh mint, chopped

Pea Puree
2 cups frozen peas, thawed
1/4 cup fresh mint leaves
1 clove garlic
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated asiago cheese

Salmon
1/4 cup olive oil
4  4 oz. salmon fillets
salt and pepper to taste

To make the brodetto:
1. Warm the olive oil in a medium saucepan over medium 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 low heat.

To make the pea puree:
1.  Combine peas, mint, garlic, salt, and pepper in a food processor and puree.  With processor running, add the extra-virgin olive oil in a steady drizzle.  Transfer the pea puree to a small bowl and stir in asiago cheese.

To make the salmon:
1.  Warm the olive oil in a large skillet.  Season the salmon fillets with salt and pepper.  Sear salmon on one side until a golden crust forms, about 5 minutes.  Flip the fish and continue cooking until done.

Assemble the dish:
1.   Stir the tablespoon of mint into the brodetto and divide among 4 shallow bowls.  Place large spoonful of pea puree in the center of each bowl.  Place a salmon piece atop each mound of pea puree and serve.