Salmon with Escarole and Lemon

Name: Salmon with Escarole and Lemon
Yield: serves 4
Ingredients: 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; 1/2 cup water; 4 boneless, skinless salmon fillets (6 to 8 ounces each); Coarse salt and ground pepper

December 22, 2011

GOOD TO KNOW The salmon is steamed on a bed of escarole seasoned with onion, garlic, and lemon; lemon slices are also arranged on each fillet. Keep in mind that the escarole—which looks bulky when raw—shrinks substantially when cooked.

Recipe notes

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