salmon-with-endive-dill-and-cream-232799.json

{
    "directions": [
        "Preheat broiler. Line rack of a broiler pan with foil, then lightly oil foil. Pat salmon dry, then arrange, skin sides down, on broiler pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then broil 4 to 5 inches from heat until almost cooked through, about 6 minutes. Keep warm, loosely covered with foil (fish will cook through from residual heat).",
        "Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut\u00e9 shallots, stirring, 1 minute. Add endives and saut\u00e9, stirring, until softened, 3 to 4 minutes. Add wine and boil over high heat, stirring, until liquid is reduced to 1 tablespoon, about 1 minute. Add cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and boil, stirring occasionally, until liquid is thickened and reduced by half, 3 to 4 minutes. Stir in dill, lemon juice, and salt to taste. Serve salmon with sauce."
    ],
    "ingredients": [
        "4 (6- to 7-oz) center-cut pieces salmon fillet with skin (1 1/4 inches thick), any pin bones removed",
        "3/4 teaspoon salt",
        "1/2 teaspoon black pepper",
        "1 tablespoon olive oil",
        "1/2 cup finely chopped shallots",
        "2 large Belgian endives (1/2 lb total), quartered lengthwise, cored, and cut crosswise into 1/2-inch pieces",
        "1/3 cup dry white wine",
        "1 cup heavy cream",
        "2 tablespoons chopped fresh dill",
        "1 tablespoon fresh lemon juice"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Broil",
        "Quick & Easy",
        "Salmon",
        "White Wine",
        "Endive",
        "Dill",
        "Gourmet"
    ],
    "title": "Salmon with Endive, Dill, and Cream",
    "url": "http://www.epicurious.com/recipes/food/views/salmon-with-endive-dill-and-cream-232799"
}