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 information
Yield
serves 4
Ingredients
2
1
1
2
2
1
4
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Preparation
Step 1
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.
Step 2
In a 5-quart Dutch oven or other heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
Step 3
Stir in escarole and the water. Arrange salmon on top; season with salt and pepper. Place two lemon slices on each fillet. Cover and cook over medium-high heat until salmon is opaque throughout, 12 to 14 minutes.
Step 4
Transfer salmon to a plate. Stir lemon juice to taste into escarole mixture. Serve salmon with escarole.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 323
Step 7
Fat: 14.7g (2.3g Saturated Fat)
Step 8
Protein: 36.9g
Step 9
Carbohydrates: 12.5g
Step 10
Fiber: 7.8g