Salmon with Escarole and Lemon

17 Ratings
  • 5 6
  • 4 8
  • 3 2
  • 2 1
  • 1 0

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

Everyday Food, January/February 2009

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
35 mins
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (5)

17 Ratings
  • 5 6
  • 4 8
  • 3 2
  • 2 1
  • 1 0
Martha Stewart Member
01/06/2019
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.
Martha Stewart Member
01/27/2009
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.
Martha Stewart Member
01/15/2009
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.
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Martha Stewart Member
01/14/2009
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!
Martha Stewart Member
01/12/2009
This is terrific! It is January
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