Seared Salmon with Warm Escarole Salad
- Dairy Free
Why we love it:
- Crusty Bread (country style, ½ a loaf - about 8 ounces)
- 7 Tablespoons Extra Virgin Olive Oil (divided)
- 1⁄2 teaspoon Kosher Salt
- 1⁄2 teaspoon Black Pepper (freshly ground)
- 11⁄4 pounds Salmon (in 4 filets)
- 1 teaspoon Unsalted Butter
- 2 cloves Garlic (coarsely chopped)
- Anchovy (1 – 2 filets packed in oil)
- 1⁄4 Tablespoon Red Pepper Flakes
- 2 Tablespoons White Wine Vinegar (or more)
- 1 head Escarole (large)
1. PREHEAT OVEN TO 350°F
Remove crust, and tear bread into 1" pieces (go for about 5 cups. Save the crust and make breadcrumbs!).
Toss bread and 3 Tablespoons oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10 – 15 minutes. Let croutons cool.
Dry each filet and season with a pinch of salt and pepper. Melt butter in a large heavy skillet, and sear top, rounded side down (unless you have skin, then see Culinary Skills section first). Cook over medium-high for about 5 minutes, then carefully flip and cook another 4 - 6 minutes or until the salmon is cooked medium - that is just barely opaque and it will be very flaky.
Meanwhile, heat remaining 4 Tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.
Just before serving, toss escarole, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper. Serve with a filet of salmon, extra vinaigrette spooned over top.