Peggy Lampman's Tuesday dinnerFeed: Seared salmon with lemon-garlic rapini

This recipe calls for 2 bunches of rapini, which may appear to be enough greens to feed a large herd of wild rabbits. However, like most leafy greens, it wilts while cooking to amply serve 4.

If you are a regular dinnerFeeder, you know that to achieve a golden crust on proteins, do NOT jiggle the pan when searing. For more information on searing salmon, check out my recipe for Perfectly Seared Salmon with a Balsamic Glaze. Juggling life is hard enough without juggling sauté pans. Following this recipe saves time, but the recipe is easier to manage completed in steps using one, instead of two, pans.

Preheat your oven to 200 degrees and sauté the salmon first, undercooking slightly; your salmon will continue to cook in the oven. Tent the cooked salmon with foil and place in the warm oven. Then cook your rapini. When rapini is tender to your taste, serve with the warm salmon.

Yield: 4 servings Cost: Approx. $23.00 (depending on variable cost of salmon) Time: 20 minutes

Ingredients

2 tablespoons extra virgin olive oil, divided 1 heaping tablespoon minced garlic 2 bunches rapini, tough ends trimmed, washed and spun dry (14-16 cups packed) 2 pounds center-cut salmon, cut into 4 portions 1 tablespoon lemon zest plus 2 tablespoons freshly squeezed lemon juice Red pepper flakes

Directions

1. Heat 1 tablespoon oil in large sauté pan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add rapini to pan, lightly season with kosher salt and sauté until just wilted and easily fits into pan, 3-5 minutes. (Note: Stir often and insure garlic and rapini on bottom of pan do not burn. Tongs work well for lifting rapini.) 2. Add 1/4 cup water and simmer, partially covered, until the greens are tender and the water is evaporated, about 3 minutes. Let simmer until greens are cooked to desired tenderness, adding additional water if necessary. Season greens with lemon juice and red pepper flakes to taste. 3. As rapini sautés, in another large, non-stick sauté pan, add remaining tablespoon olive oil and heat to medium high. Oil should be hot but not smoking. Add salmon and sear 2-3 minutes per side. 4. Serve salmon fillets over rapini, garnishing with lemon zest.