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Quick-Braised Salmon and Lettuce


Cooked lettuce absorbs the broth's flavor and makes a silky side dish -- all in one pot.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, May 2012


  • 3 tablespoons unsalted butter
  • 2 large shallots, thinly sliced
  • 2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice
  • 1/4 cup low-sodium chicken broth
  • 4 skinless salmon fillets (6 ounces each)
  • Coarse salt and ground pepper
  • 2 heads loose-leaved lettuce, such as green or red leaf, trimmed and chopped
  • 1 tablespoon chopped fresh dill


  1. In a large pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, 10 minutes. Add lemon zest and broth and bring to a simmer. Season salmon with salt and pepper and add to pot. Cover and cook 3 minutes. Add lettuce (pot will be full), cover, and cook until lettuce is wilted and salmon is cooked through, 9 minutes. Sprinkle with lemon juice and season with salt and pepper. Serve topped with dill and broth if desired.

Cook's Notes

Cooking lettuce intensifies its natural sweetness.

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