Steamed Salmon With Sauce Of Sorrel and Spinach

Name: Steamed Salmon With Sauce Of Sorrel and Spinach
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 4 salmon steaks (about 6 ounces each), skinned and boned; Salt and freshly ground pepper to taste; 1/4 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; 1/2 cup dry white wine; 2 tablespoons unsalted butter, cold, cut into small pieces; Lemon juice to taste

By Moira Hodgson

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

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

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

For the Sauce

2cups tightly packed, rinsed, drained and chopped sorrel
1cup tightly packed, rinsed, drained and chopped spinach
2cups heavy cream
½cup dry white wine
2tablespoons 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.