Salmon with escarole and rice noodles is a great weekday meal. Ready in less than half an hour. You can also use spinach instead of escarole if you like.
The main thing:
Other stuff:
Made by Véronique
Published at 2016-08-20, this recipe is for 2 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 01-03-2021
View the original recipe via:
https://ohmydish.com/recipe/salmon-with-escarole-and-rice-noodles
Rinse the fresh escarole and use a salad spinner to get rid of any excess water. Chop the escarole very fine and set aside. Rinse the radishes and remove the greens. Create a pesto by adding radishes, mustard, capers, celery leaves, lemon juice, and walnuts to a (small) blender.
Add some olive oil until you've reached a smooth pesto. Chop the salmon fillets into bite-size pieces and set them aside. Bring water to a boil, you can also use an electric kettle.
Place the rice noodles in a large bowl and pour the boiled water over the noodles. Cover with cling film and let the noodles soak for about 10 minutes, depending on the type of noodles.
Meanwhile, heat olive oil in a large skillet and add the chopped escarole in batches. After a few minutes, also add the salmon pieces and pesto.
Mix well and season with pepper and salt. Drain the rice noodles and add them to the baked salmon and escarole.
