Pan-Seared Salmon with Fregola & Charred Escarole in Anchovy-Garlic Oil

Ingredients

• 4 5 oz fillets salmon fillets, skin-on, patted dry
• 1 1/2 cups fregola sarda, uncooked
• 1 large head escarole, roughly chopped
• 6 tbsp extra virgin olive oil, divided
• 4 fillets anchovy fillets, minced
• 5 cloves garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1 whole fresh lemon, zest and juice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3 cups vegetable broth

Instructions

1. 1

   Bring salted vegetable broth to boil in a large saucepan. Add fregola and cook 12-14 minutes until tender with slight bite. Drain and set aside.

2. 2

   While fregola cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper on both sides. Place skin-side down and cook 4-5 minutes until skin is crispy and releases easily. Flip and cook 2-3 minutes until just cooked through. Transfer to a plate.