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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

17 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
Instead of a 1/2 cup of water, I added 1/4 water and 1/4 chicken broth. Added some onion powder and will try garlic powder next time. Good recipe and easy.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
This is terrific! It is January