Salmon with Sorrel Sauce
Combine sorrel and water in a blender; blend until smooth. Set the sorrel sauce aside.Advertisement
Combine fish stock, shallots, wine and vermouth in a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced to about 1/2 cup, about 20 minutes. Strain through a fine-mesh sieve into a small saucepan. Place over low heat and whisk in crème fraîche until combined. Cover the cream sauce and set aside.
Meanwhile, season salmon with salt. Heat oil in a large nonstick skillet over medium heat. Add the salmon and cook, turning once, until just cooked through, 4 to 5 minutes total.
Reheat the reserved cream sauce over low heat if necessary. Serve the salmon with the cream and sorrel sauces, topped with more sorrel, if desired.
To make ahead: Refrigerate sorrel & cream sauces (Steps 1 & 2) separately for up to 3 days.
5 fat, 4 1/2 lean protein, 1 vegetable