Salmon with Escarole and Lemon
Karen Freund
ingredients
- 2 lemons
- 1 TBSP olive oil
- 1 medium red onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 heads escarole (2 lbs total), cored, trimmed and coarsely chopped
- 4 boneless, skinless salmon fillets (6 oz. 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 TBSP juice into a bowl.
- 2
In a 5 qt. dutch oven or heavy pot, heat oil over medium-high heat. 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 thoughout, 12 to 14 min.
- 4
Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole.
Source: Aunt Karla
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