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Braised and caramelized endive is subtly bittersweet—and a perfect partner for tender crispy-skinned salmon filets. Pair with California Chardonnay or Pinot Noir.

pan roasted salmon


2 tablespoons (30g) unsalted butter

4 heads endive (about 1pound/450g), sliced in half lengthwise

½ cup (120ml) California dry white wine

2 teaspoons (10ml) granulated sugar

Sea salt

Freshly ground pepper

2 tablespoons (30ml) extra virgin olive oil

2 tablespoons (30ml) minced chives

2 teaspoons (10ml) minced garlic

2 teaspoons (10ml) finely grated lemon zest

½ teaspoon (2.5ml) sea salt

¼ teaspoon (1.25ml) freshly ground black pepper

4 (6-ounce/170g) salmon fillets, skin on

Serves 4


Preheat oven to 375° F (190° C)

Heat the butter in a large heavy-bottomed skillet over medium heat until it begins to sizzle.

Add the endive and cook for 5 minutes on each side until evenly browned.

Mix the wine and sugar in a small bowl and add it to the pan.

Cook about 20 minutes or until liquid is evaporated. Cook the endive on medium heat for a few minutes longer, cut-side down, until caramelized.

Season endive with salt and pepper and keep warm over low heat while preparing the salmon.

To prepare the salmon, mix the olive oil, chives, garlic, lemon zest, and measured salt and pepper in a large bowl.

Add the salmon fillets and turn them to coat with the olive oil mixture.

Heat a large, heavy-bottomed ovenproof skillet over medium-high heat until very hot but not smoking.

Add the fillets skin-side down and cook for 4 minutes.

Turn fillets skin-side up and place skillet in the pre-heated oven for 4 minutes.

Remove from the oven and transfer the fillets to a serving platter.

To serve, arrange 2 endive halves and a fillet, skin-side down, on each plate.

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