Golden Grilled Salmon with Silky Carrot Purée, Garlic-Sautéed Escarole & White Wine Leeks with Lemon Honey Butter
Indulge in a restaurant-worthy dinner at home with this Golden Grilled Salmon with Silky Carrot Purée, Garlic-Sautéed Escarole & White Wine Leeks, drizzled with Lemon Honey Butter. Tender, perfectly grilled salmon rests atop a smooth, sweet carrot purée, paired with garlicky, white wine–braised greens, and finished with a luscious lemon honey butter that ties every flavor together. Elegant enough for a special occasion, yet simple enough for a weeknight, this dish is a feast for both the eyes and the palate.
Ingredients
- Carrot Purée
- 1 lb carrots, peeled and chopped
- Chicken broth or vegetable broth, enough to cover carrots
- 3 tablespoons heavy cream
- Salt and black pepper, to taste (season after blending)
- Grilled Salmon
- 2 salmon fillets
- Salt and black pepper, to taste
- Garlic Escarole & White Wine Leeks
- 2 heads escarole, bright green leaves only (stems removed), chopped
- 2 large leeks, cleaned and thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- ¼ cup dry white wine
- Lemon Honey Butter
- 3 tablespoons butter
- 1 tablespoon honey
- Juice of 1 lemon
- Pinch of salt
Instructions
- Make the Carrot Purée
- Place the chopped carrots in a saucepan and cover with chicken or vegetable broth. Bring to a boil, then reduce to a simmer and cook until the carrots are very tender, about 15–20 minutes.
- Drain the carrots and transfer to a blender. Add the heavy cream and blend until completely smooth and silky.
- Season with salt and black pepper to taste once blended. Keep warm.
- Grill the Salmon
- Preheat the grill to medium heat.
- Season the salmon fillets generously with salt and black pepper. Grill for about 17 minutes, until cooked through and flaky. Set aside.
- Sauté the Escarole & Leeks
- Heat the olive oil in a large skillet over medium heat. Add the leeks and cook for 3–4 minutes until softened.
- Add the garlic and cook for 30 seconds, just until fragrant. Stir in the escarole, season with salt and pepper, and sauté until wilted.
- Deglaze with the white wine, scraping up any browned bits. Simmer for 1–2 minutes until slightly reduced. Remove from heat.
- Make the Lemon Honey Butter
- In a small saucepan over low heat, melt the butter. Stir in the honey, lemon juice, and a pinch of salt. Warm gently until combined.
- Plate & Serve
- Spoon the carrot purée onto plates. Top with the garlic-sautéed escarole and white wine leeks. Place the grilled salmon over the greens and finish with a drizzle of lemon honey butter.
- Serve immediately.