Pan Roasted Salmon with Caramelized Endive

Pan Roasted Salmon with Caramelized Endive

Serves 4

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


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


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.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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