Name: Pan-fried Salmon with Braised Escarole and Chickpeas
Prep time: 5 min
Total time: 20 min
Yield: serves 4 people
Cuisine: Mediteranska
Ingredients: 700 g escarole (endive) - 1 large head; 100 g butter (⅜ cup + 1 tbsp); 3 tbsp olive oil; 2 anchovies (canned, salted); 2 cloves of garlic; 1 tbsp lemon juice, freshly squeezed; 2 tbsp white wine vinegar; 100 g cooked chickpeas (3.5 oz); nutmeg; 1 tsp olive oil; 4x salmon fillets (4x150g or 5 oz)

Pan-fried Salmon with Braised Escarole and Chickpeas

We just came back home from New York City a couple of days ago. We had a great trip with many new experiences and memories. We had a whole list of places we need to visit and foods we need to try. Even though we didn’t manage to check everything off the list, we did manage to go to Prune. Prune is a lovely restaurant, famous for their Eggs Benedict. We wanted to order them too, but since we visited during the week, that sadly wasn’t possible, they only serve them on the weekends, during brunch. We got to try their Braised Escarole with Chili flakes and Garlic and we loved it. That tasty side dish inspired us to make this simple recipe, that you’re hopefully going to love as much as we do.

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

Ingredients

Pan-fried Salmon with Braised Escarole and Chickpeas

700 g escarole (endive) - 1 large head

100 g butter (⅜ cup + 1 tbsp)

3 tbsp olive oil

2 anchovies (canned, salted)

2 cloves of garlic

1 tbsp lemon juice, freshly squeezed

2 tbsp white wine vinegar

100 g cooked chickpeas (3.5 oz)

nutmeg

salmon

1 tsp olive oil

4x salmon fillets (4x150g or 5 oz)

Tools and equipment

pan

cutting board

kitchen knife

METHOD

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.
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.
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.
serve

Divide the braised escarole with chickpeas between four plates. Add a pan-fried salmon fillet to each plate and serve.