Steamed Salmon With Sauce Of Sorrel and Spinach

Name: Steamed Salmon With Sauce Of Sorrel and Spinach
Yield: 4 servings
Ingredients: 4 salmon steaks (about 6 ounces each), skinned and boned; Salt and freshly ground pepper to taste; ¼ cup light olive oil; 3 tablespoons lemon juice; 2 teaspoons capers; 2 cups tightly packed, rinsed, drained and chopped sorrel; 1 cup tightly packed, rinsed, drained and chopped spinach; 2 cups heavy cream; ½ cup dry white wine; 2 tablespoons unsalted butter, cold, cut into small pieces; Lemon juice to taste

By Moira Hodgson

Published May 18, 1996

Total Time: 1 hour 20 minutes
Prep Time: 20 minutes
Rating: 4(12)
Comments: Read comments

Featured in: FOOD;Sorrel, Associated With France, Finds a Place Here

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Ingredients

Yield:4 servings

4 salmon steaks (about 6 ounces each), skinned and boned
Salt and freshly ground pepper to taste
¼ cup light olive oil
3 tablespoons lemon juice
2 teaspoons capers

FOR THE SAUCE

2 cups tightly packed, rinsed, drained and chopped sorrel
1 cup tightly packed, rinsed, drained and chopped spinach
2 cups heavy cream
½ cup dry white wine
2 tablespoons unsalted butter, cold, cut into small pieces
Lemon juice to taste

Ingredient Substitution Guide

Preparation

Step 1
Rub the salmon steaks with salt and pepper. Combine the oil, lemon juice and capers in a shallow bowl. Add the salmon and turn to coat with the marinade. Refrigerate for an hour.
Step 2
Scald the sorrel and spinach in boiling water. Rinse under cold water, drain and squeeze thoroughly dry. Mince the sorrel and spinach in a food processor, together with a third of a cup of the cream.
Step 3
Combine the remaining one-and-two-thirdscups of cream and wine in a medium-size saucepan. Boil over high heat until reduced by half, about seven minutes. Add the sorrel and spinach and cook two minutes more, stirring.
Step 4
Off heat, stir in the butter a piece at a time, whisking after each addition until thoroughly incorporated. Season the sauce with salt and pepper. Add more lemon juice if a tarter flavor is desired.
Step 5
To serve, divide the sauce among four plates and place the salmon on top.