Escalope Of Salmon Recipes

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SALMON WITH ESCAROLE AND LEMON



Salmon with Escarole and Lemon image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 35m

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 323 g, Fat 15 g, Fiber 7 g, Protein 37 g

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