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Salmon with Escarole and Lemon

Salmon with Escarole and Lemon

Everyday Food, January 2008 http://www.marthastewart.com/314117/salmon-with-escarole-and-lemon
4
Rated
80100(2)2
  • Prep Time 20 minutes
  • Total Time 35 minutes
  • Yield Serves 4

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

  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.

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