Salmon With Sorrel Sauce

By Marian Burros

Published July 15, 1997

Total Time
15 minutes
Rating
4(11)
Comments
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Ingredients

Yield:2 servings

  • 8 ounces salmon fillet

  • 2 cups dry white wine or 2 cups no-salt-added fish stock

  • ¼ cup reduced-fat mayonnaise

  • 5 leaves sorrel

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

9 grams carbs; 62 milligrams cholesterol; 527 calories; 7 grams monosaturated fat; 10 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 294 milligrams sodium; 24 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

  1. Step 1

    Place salmon and wine in sauté pan, and cover; bring to boil. Simmer to poach until salmon is cooked. (Follow the Canadian rule: measure salmon at its thickest part and cook 8 to 10 minutes to the inch.)

  2. Step 2

    Wash and dry sorrel. Place in food processor and chop. Add mayonnaise, and process until mixture is smooth and bright green. Spoon over salmon, and serve.

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4 out of 5
11 user ratings
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Comments

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NJ

Used cod instead of salmon. Purists would likely be horrified, but it was good and fast.

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