Recipes Ingredients Seafood Recipes Salmon Recipes Salmon with Escarole and Lemon 4.1 (17) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 35 mins Servings: 4 Escarole has a slight, pleasant bitterness balanced by a sweetness. It turns mild, even sweeter, and surprisingly buttery when cooked. 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 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. 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. 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. Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole. Rate it Print