Salmon with Escarole and Lemon
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Salmon with Escarole and Lemon
Everyday Food editor Sarah Carey shows you how to make steaming more exciting. In this fish-and-vegetable dish, the key is building layers of flavor.
Everyday Food, January 2008
- Prep Time 20 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 2 lemons
- 1 tablespoon olive oil
- 1 medium red onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
- 4 boneless, skinless salmon fillets, (6 ounces each)
- Coarse salt and ground pepper
Directions
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Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
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In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
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Stir in escarole and 1/2 cup water. Arrange salmon on top; season with salt and pepper. Place 2 lemon slices on each fillet. Cover, and cook until salmon is opaque throughout, 12 to 14 minutes.
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Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole.
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This is delicious and very easy to make. The escarole has great taste and texture. I used red snapper since that was what I could find.
This was pretty bland, but the entire family loved it after I added a bit of garlic powder! Served it over plain brown rice. Next time I will double the garlic and onions.
Fantastic recipe! I added more onion and really cooked it down to caramelize it. I only needed one bunch of escarole. Again, fabulous tasting and very easy!
This is terrific! It is January