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Salmon with Pancetta, Escarole, and Red Wine Butter

Serves 4
Time 1 hr
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 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 (4.0-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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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 (4.0-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
Shop with Prime

Exclusively for Prime members in select ZIP codes.