It is officially spring here in the bluegrass state of KY. Soon the Grass will get its blue hue. The trees are already starting to turn tender green, Puple and white buds are starting to show on trees and the Tuna trees are smelling up the streets as well. Inspired by the colors and freshness of spring I made my meal tonight utilizing three spring colors: pink, yellow and green. Giada from Food Network helped out with the menu.
Salmon on Pea/mint puree in a broth of lemon, shallots and chicken stock.
Pea puree
2 cups of frozen peas
1/4 cup fresh mint
handfull of sorrel
Salt
Peppe
Puree and add oilive oil while pureeing.
Broth
1 shallot
Olive oil
lemon zest
lemon juice
chicken stock
Heat olive oil, saute shallot, add lemon zest and juice from 2 lemons, add chicken stock. simmer.
Salmon
Season each side with salt pepper and olive oil, Put in hot skillet. Sear each side for 3 minutes.
Pour the broth in the bottom of a bowl, add a mound of the peas and top it off with the salmon.
YUM! A colorful spring meal.
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