youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Guest recipes Recipe search

Braised Salmon with Escarole and Peas

by , featured in Canal House: Cook Something
Published by Little, Brown and Company
Print me


Escarole, a type of chicory, has rounded, ruffled leaves, a pale green center with darker green edges, and an intriguing, mild bitterness. Pairing it with the sweetness of English peas makes a perfectly balanced "sauce".

Image of Christopher Hirsheimer and Melissa Hamilton's Braised Salmon with Escarole and Peas
Photo by Christopher Hirshheimer


Serves: 4

  • 4 x 6-ounce, center-cut salmon fillets (each about 1½ inches thick)
  • 1 cup dry white vermouth or dry white wine
  • salt
  • 2 cups shelled fresh (or frozen) peas
  • 1 head escarole (trimmed, and leaves separated and washed)
  • 4 tablespoons butter (cut into pieces)
  • ½ cup heavy cream
  • freshly ground black pepper
  • minced fresh chives (for garnish)


Braised Salmon with Escarole and Peas is a guest recipe by Christopher Hirsheimer and Melissa Hamilton so we are not able to answer questions regarding this recipe

  1. Place the salmon skin-side down in a deep, wide, medium skillet. Add the vermouth and ½ teaspoon salt. Cover the skillet and bring to a simmer over medium heat.
  2. Add the peas and escarole to the skillet. Reduce the heat to medium-low. Gently braise the salmon, uncovered, until just cooked through and barely opaque in the center, about 6 minutes, depending on the thickness. Using a fish turner or slotted spatula, transfer the salmon to a plate, skin-side up, and cover the plate with plastic wrap to keep the fish warm and moist.
  3. Use the spatula or a slotted spoon to transfer the escarole and peas equally between 4 warm plates.
  4. Bring the pan juices in the skillet to a gentle boil over medium-high heat. Whisk in the butter, then the cream. Simmer the sauce, whisking often, until slightly thickened, about 2 minutes.
  5. Uncover the salmon and peel off and discard the skin. Place the salmon skin-side down on the plates with the vegetables. Spoon the warm sauce over the fish. Season with salt and pepper. Garnish with chives, if you like.

Tell us what you think