Pancetta Wrapped Salmon With Red Wine Butter
Ingredients
- 2 tablespoons plus 1 teaspoon unsalted butter, softened
- 1 tablespoon minced shallots
- 1/2 cup dry red wine
- 1/2 teaspoon finely chopped flat-leaf parsley, plus 1 tablespoon whole leaves
- Salt and freshly ground pepper
- Four 6-ounce center-cut skinless salmon fillets
- 1 teaspoon thyme leaves
- 8 thin slices of pancetta
- 20 pearl onions, unpeeled
- 2 tablespoons extra-virgin olive oil
- 1 head escarole, large leaves torn
- 1/4 cup chicken stock or canned low-sodium broth
- 1 tablespoon fresh lemon juice
- Lemon wedges, for serving
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