¼ c. ginger chutney
1 cup water
4 4-oz portions wild salmon fillet
1 cup organic blueberries
Cooked basmati rice, to serve
Braised Escarole, to serve (recipe below)
Nigella seeds, for garnish
Blend the ginger chutney and the water together in a shallow baking dish, whisking with a fork to remove any lumps from the chutney. Place the salmon fillets in the baking dish, skin side up, and marinate for 30 minutes up to 4 hours.
Preheat the oven’s broiler to high. Line another large, shallow baking dish with foil and place the salmon fillets skin side up, with plenty of room between each fillet and room between the salmon and the edges of the dish. Pour the ginger chutney marinade into the dish alongside the salmon. Add the blueberries.
Broil for 4-6 minutes, or until the salmon skin starts becomes crispy and develops a slight char. Remove from heat.
Place about ½ c. cooked basmati rice in the center of a dinner plate, creating a round bed. Place braised escarole around the rice like a ring, and place one of the cooked salmon fillets, skin side down, on top of the basmati rice. Spoon some of the cooking liquid and the blueberries on top of the salmon, and sprinkle with the nigella seeds. Prepare three additional plates in the same manner and serve piping hot.
Braised Escarole
2 heads escarole, chopped
1 clove garlic, smashed with the side of a knife
1 allspice berry, smashed with the side of a knife
Pinch salt
Escarole grows best in sandy soil, so it must be thoroughly washed before using or you may end up with gritty greens. To wash the escarole, place the chopped leaves in a large bowl and cover with water. Using your hands, slosh the escarole around in the bowl for a minute or so, wiggling the leaves through your fingers so that any sand falls to the bottom of the bowl.
Place the crushed garlic clove and allspice berry in a large pot with a lid. Without draining, lift the escarole out of the water-filled bowl and place directly into the pot. Sprinkle with a pinch of salt, place the lid on the pot, and cook over medium heat, stirring occasionally, until the escarole has wilted but still retains a firm texture. Pay close attention during cooking—the water that clings to the leaves after washing isn’t always enough; the pot should never be dry, so you may need to add a tablespoon or two of extra water while cooking.
Remove the garlic clove and serve with a slotted spoon to drain away any excess moisture.
* Nutritional info: serves four. 537 calories, 11.5 g fat, 63 g carbohydrates, 32 g protein.
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