Ingredients
2 tablespoons olive oil plus 1/4 cup, divided use
3 garden fresh shallots, diced
2 lemons, juiced plus 1 teaspoon zest
2 cups low sodium chicken or vegetable broth
2 cups fresh sweet peas
1/4 cup fresh basil leaves plus more for garnish
1 teaspoon minced garlic
1/2-teaspoon coarse salt
1/2-teaspoon black pepper
1 cup crushed potato chips
2 teaspoons fresh oregano
2 teaspoons fresh thyme
1/4 cup fresh Italian parsley
2 tablespoons Dijon mustard
4 (6-ounce each) salmon fillets
Preparation
In a medium saucepan heat 2 tablespoons oil. Add the shallots and sauté for 5 minutes. Add lemon juice, zest and broth, bring to a simmer over low heat. Remove from heat, cover to keep warm. Simmer the peas in a medium saucepan filled with 1 cup boiling water for 2 minutes. Drain peas. Puree the peas, 1/4 cup basil, garlic, salt and pepper in a food processor until smooth. Add 1/4 cup olive oil in pulses to the peas until incorporated. Set aside. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine potato chips, oregano, thyme and parsley. Pulse until coarse crumbs form. Place salmon on prepared sheet. Spread top of fillets with Dijon; top with herb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 9 to 11 minutes. Serve by giving each of 4 dinner plates one-quarter of the lemon broth. Spoon pea puree in the center of the broth and place a salmon piece on top. Top with a basil leaf. So garden fresh!
