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1
Preheat the oven to 400.
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2
Melt 1 teaspoon of the butter in a small saucepan.
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3
Add the shallots and cook over moderate heat until softened, about 2 minutes.
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4
Add the wine and boil over high heat until reduced to a thick, syrupy glaze, 5 to 7 minutes.
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5
Transfer to a small bowl and let cool.
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6
Stir in the remaining 2 tablespoons of butter until thoroughly blended, then add the chopped parsley and season with salt and pepper.
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7
Lay the salmon on a work surface and press the whole parsley leaves and thyme leaves on the fillets.
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8
Season with salt and pepper and wrap 2 slices of pancetta around each piece of salmon.
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9
In a pie plate, toss the pearl onions with 1 teaspoon of the olive oil.
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10
Cover with foil and bake for about 20 minutes, or until softened and slightly caramelized.
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11
Let cool slightly, then trim the root ends and peel the onions.
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12
In a large skillet, heat 1 tablespoon of the oil until shimmering.
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13
Add the escarole, season with salt and pepper and cook over moderately high heat, tossing, until tender, about 5 minutes.
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14
Add the pearl onions, chicken stock and lemon juice.
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15
Cover and keep warm.
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16
Heat the remaining 2 teaspoons of olive oil in a large nonstick skillet.
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17
Add the salmon fillets and cook over high heat, turning, until the pancetta is browned all over and the fish is medium rare, about 7 minutes.
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18
Carefully transfer the salmon to paper towels to drain.
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19
Transfer the escarole and pearl onion mixture to 4 warmed plates and set the salmon on the greens.
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20
Top each fillet with a little of the red wine butter and serve at once.
