Pan-fried Salmon with Braised Escarole and Chickpeas
This is such a beautifully balanced dish, that's colorful and incredibly delicious.
- light and healthy midweek lunch or dinner
- gluten-free and low-carb
- flavorful with a silky buttery sauce
- a great way to use escarole in a winter dish
- a simple, yet a rich combination of flavors
- quick and easy recipe, made in less than 30 minutes
How to make braised escarole?
Braised escarole (endive) is a delicious way to enrich your winter dinners. When braising this beautiful vegetable we make it less bitter. It goes incredibly well with fish and meat too. Preparation is quick and easy:
- Clean the escarole, remove the core and any brown leaves
- Separate the leaves
- Place a pan over medium-high heat. Add butter and olive oil
- Add anchovies and garlic
- Cook the leaves until they wilt
- Cook for a couple of minutes
- Season and Serve
If you love this recipe, try these amazing salmon recipes too
- Pan-fried Salmon with Aromatic Couscous
- Salmon Wellington
- Cured Salmon Gravlax
- Sandwich with Salmon, Egg and Hollandaise Sauce
METHOD
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escarole
Clean the escarole under running water. Remove the core and separate the leaves. Place a large pan over medium-high heat. Add 2 tbsp of butter (approx. 40g) and one tablespoon of olive oil. When the butter is melted and start to foam, add the anchovies and crushed garlic cloves. Stir and egg escarole leaves. Cook for about 5 minutes or until the leaves wilt and release water.
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Braised Escarole and Chickpeas
Increase the heat and cook for 3 - 4 minutes for the water to evaporate. Crowd the escarole on one side of the pan. Add lemon juice, white wine vinegar and cooked chickpeas to the pan. Continue to cook for one minute. Stir and remove from the heat. Add the rest of the butter. Season with salt, pepper, and freshly ground nutmeg. Optionally add one or two tablespoons of olive oil.
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Pan-fried salmon
Place a large pan over medium-high heat. Pat dry the salmon fillet. Season with salt and pepper. Gently brush the skin with olive oil. When the pan is hot, add a drizzle of olive oil. Place the salmon skin-side down into the pan, away from you. After about 30 seconds, press the salmon fillet using the fish spatula to get the salmon skin flat which will result in crispy skin. Cook for 3 - 4 minutes, depending on the thickness of the fillet, then turn the fillet, turn off the heat and cook for another minute.
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serve
Divide the braised escarole with chickpeas between four plates. Add a pan-fried salmon fillet to each plate and serve.
