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".
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)
Method
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
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.
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.
Use the spatula or a slotted spoon to transfer the escarole and peas equally between 4 warm plates.
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.
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.
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