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.

Ingredients: 
  • 20 pearl onions
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 tablespoons finely chopped shallots
  • 1 cup red wine
  • 1 teaspoon plus 3 tablespoons chopped parsley
  • 1 teaspoon chopped thyme
  • 4 (4-ounce) salmon fillets
  • 8 thin slices pancetta
  • 1 head escarole
  • 1/4 cup chicken broth
  • 1 lemon, cut into wedges
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Method: 

Preheat oven to 350°F. Toss onions, 1 tablespoon of the oil, salt and pepper together in a small roasting pan. Transfer to oven and roast until onions are tender. 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, 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. Meanwhile, heat remaining 1 tablespoon oil in a large skillet. Add escarole, roasted onions, salt and pepper and cook until just wilted. Add broth and 1 tablespoon of the red wine butter and toss well. Remove from heat, then stir in salt, pepper, a squeeze of lemon and remaining 2 tablespoons parsley.

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 carbohydrate (4g dietary fiber, 3g sugar), 34g protein

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