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Ingredients
4 tablespoons finely minced shallots
1 cup dry white wine, preferably chardonnay
⅓ cup dry vermouth
1 cup heavy cream
4 cups fresh sorrel, washed, stemmed and center veins removed
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
1 12-ounce center-cut salmon fillet, boneless
Nutritional analysis per serving (4 servings)
11 grams carbs; 114 milligrams cholesterol; 480 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 16 grams saturated fat; 33 grams fat; 1 gram trans fat; 2 grams fiber; 680 milligrams sodium; 21 grams protein; 4 grams sugar
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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Preparation
- 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.
Private Notes
Comments
I liked the combination of sorrel and salmon. The sauce was tasty, but I found the cream based sauce to be too rich for a salmon dish. I think I’ll use my sorrel in mashed potatoes or soup.
Do you put the salmon directly in the pan without any butter or oil?
As another mentioned, I used onion rather than a shallot. I also had no vermouth so I skipped it and did not substitute. The sauce was delicious.