Salmon with Pancetta, Escarole, and Red Wine Butter

Salmon with Pancetta, Escarole, and Red Wine Butter

Serves 4
Red snapper and tilapia fillets are delicious prepared this same way, too. Make sure to cook the escarole until it's wilted and just tender for a great savory addition.
  • 20 pearl onions
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 fine sea salt, divided
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 tablespoons finely chopped shallots
  • 1 cup red wine
  • 1 teaspoon plus 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh thyme
  • 4 (4-ounce) salmon fillets
  • 8 thin slices pancetta
  • 1 head escarole
  • 1/4 cup low-sodium chicken broth
  • 1 lemon, cut into wedges
  • 1/4 ground black pepper, divided
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Preheat the oven to 425°F. Toss onions, 1 tablespoon of the oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a small roasting pan. Transfer to oven and roast until onions are tender, about 20 minutes. Set aside.

Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add shallots and cook until softened. Stir in red wine cook until reduced to about 2 tablespoons. Set skillet aside to let cool slightly, then transfer red wine reduction to a medium bowl. Add remaining 3 tablespoons butter, 1 teaspoon of the parsley, and remaining salt and pepper and stir well. Set red wine butter aside. 

Sprinkle thyme and 1 tablespoon of the parsley on the salmon, then wrap each fillet with 2 slices pancetta. (The pancetta should not cover the fish completely). Grill salmon on a preheated grill until medium rare, about 5 minutes. 

Heat remaining 1 tablespoon oil in a large skillet. Add escarole and roasted onions and cook until just wilted. Add broth and 1 tablespoon of the red wine butter and toss well. Remove from heat, then stir in a squeeze of lemon and remaining 2 tablespoons parsley. Taste and adjust seasoning if needed

Divide escarole mixture among 4 plates, then arrange a piece of salmon in the center of each plate. Spoon remaining red wine butter over salmon. Once butter is somewhat melted, squeeze lemon wedges over the top and serve.
Nutritional Info: 
Per Serving: 660 calories (420 from fat), 47g total fat, 16g saturated fat, 135mg cholesterol, 810mg sodium, 15g carbohydrates, (4 g dietary fiber, 3g sugar), 34g protein.