Roasted salmon with escarole and orange-almond relish
Paleo, Gluten Free, Dairy-Free, Soy-Free
25 – 35 Minutes
Escarole is a member of the chicory family, cousin to endive and radicchio. The clan is known for its deliciously mild bitterness. In Italy, the winter green is often paired with sweet citrus for contrast. Simmering the leaves with dates tames their bite, and helps bring out a subtle sweetness of their own.
- 1 navel orange
- ¼ cup Kalamata olives
- ¼ cup roasted almonds
- Fresh flat-leaf parsley
- 1 teaspoon sumac
- Two 6-ounce fillets skin-on wild Yukon River salmon
- 1 to 2 shallots
- Peeled fresh garlic
- 2 to 3 dates (with pits)
- 1 head escarole
Make the relish
- Zest the orange. Using your hands or a knife, peel the orange; working over a medium bowl, cut between the membranes to release the segments into the bowl. Discard any seeds.
- Coarsely chop the olives.
- Coarsely chop the almonds.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Cook the salmon
- Pat the salmon dry with a paper towel.
While the salmon cooks, start the escarole.
Prep and cook the escarole
- Peel and thinly slice the shallot.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Pull the dates from their pits; coarsely chop the fruit.
- Trim the root end from the escarole; coarsely chop the leaves.
Add the dates, escarole, and ¼ cup water; season with salt and bring to a boil over medium-high heat. Cook, stirring often, until the leaves are wilted and most of the liquid has evaporated, 8 to 10 minutes.
Nutrition per serving: Calories: 650, Protein: 45 g, Total Fat: 38 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 6 g, Cholesterol: 75 mg, Carbohydrates: 32 g, Fiber: 12 g, Added Sugar: 0 g, Sodium: 610 mg
Contains: tree nuts, fish