This elegant and healthy salmon recipe makes a wonderful main course for a dinner party. Sorrel is a spring green with a tangy lemon flavor. Look for it at farmers' markets and well-stocked supermarkets. You can use baby spinach instead, but add a squeeze of lemon juice to the sauce for extra oomph.

Jamie Simpson
Source: EatingWell Magazine, May 2019




Ingredient Checklist


Instructions Checklist
  • Combine sorrel and water in a blender; blend until smooth. Set the sorrel sauce aside.

  • 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.

Nutrition Facts

484 calories; protein 33.7g 67% DV; carbohydrates 5.7g 2% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 2.7g; fat 33.4g 51% DV; saturated fat 11.9g 59% DV; cholesterol 104.1mg 35% DV; vitamin a iu 1415.3IU 28% DV; vitamin c 20.9mg 35% DV; folate 49.8mcg 13% DV; calcium 98.4mg 10% DV; iron 1.5mg 8% DV; magnesium 81.6mg 29% DV; potassium 870.4mg 24% DV; sodium 363.7mg 15% DV.