New This Month

Salmon with Escarole and Lemon


Escarole has a slight, pleasant bitterness balanced by a sweetness. It turns mild, even sweeter, and surprisingly buttery when cooked.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2009


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole.

Reviews Add a comment

  • elaineyk
    27 JAN, 2009
    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.
  • missy33
    15 JAN, 2009
    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.
  • LB2
    14 JAN, 2009
    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!
  • irishengland
    12 JAN, 2009
    This is terrific! It is January