Okay, I know I’ve totally neglected this blog… but seriously? I really did just forget to post new recipes.
The last few nights have been some really yummy treats, so I’ll post each recipe separately. All are from my Giada cookbook.
Pea Puree:
- 2 cups frozen peas
, thawed (about 10 ounces) - 1/4 cup fresh mint leaves
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
Combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. (I actually used Romano cheese)
Salmon:
- 1/4 cup olive oil
- 4 (4 to 6-ounce) pieces salmon
- Kosher salt
- Freshly ground black pepper
Then I put both on a puff pastry (from a totally different recipe)
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Bake for 10 minutes.
To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pea puree. Top with the salmon and serve. I also drizzled olive oil on top of the adult servings.
