Salmon With Sorrel Sauce
- Total Time
- 45 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 4tablespoons finely minced shallots
- 1cup dry white wine, preferably chardonnay
- â…“cup dry vermouth
- 1cup heavy cream
- 4cups fresh sorrel, washed, stemmed and center veins removed
- 1tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- 112-ounce center-cut salmon fillet, boneless
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
480 calories; 33 grams fat; 16 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 21 grams protein; 680 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a saucepan over high heat combine shallots, wine and vermouth. Cook until mixture is almost evaporated. It should have a syrupy consistency. Add cream and bring mixture to a simmer. Cook, stirring frequently, for 30 minutes. Remove from heat and strain sauce through a fine sieve into a clean saucepan.
- Step 2
Tear sorrel into thumb-size pieces and drop into sauce. Add lemon juice, salt and pepper to taste, and cook briefly, stirring. Remove from heat and keep warm.
- Step 3
Cut salmon in half widthwise. Then halve each piece, leaving four portions. Pound each piece lightly with the back of saucepan to make surface even.
- Step 4
Season salmon on skin side with salt and pepper. Cook fillets in a nonstick pan over medium-high heat for 30 seconds. Flip and cook another 30 seconds.
- Step 5
Distribute sorrel sauce evenly over center of 4 warm serving plates. Place a salmon fillet over each, arranging some sorrel strands around them. Serve immediately.
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MrsWhit
This is a pretty forgiving sauce. I made it with what I had on hand- so substituted onion for shallot (because earlier in the week someone substituted shallot for onion, and secretly used all my shallots, lol) and red stem sorrel from the garden, which turned the sauce a delightful pink. We also used this on top of salmon vs. under it and it served 10 easily. It is also good refrigerated the next day on cold salmon. A hit!
ev
March: no sorrel to be found in nyc so substituted baby spinach and added lemon zest along with the lemon juice. Cooked down cream for 20 minutes, not 30. Skinned the salmon and used white pepper. Served with small potatoes (delish in the sauce), a most excellent dinner for 2.
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