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. Source: EatingWell Magazine, May 2019

Jamie Simpson
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Ingredients

Directions

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

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  • 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.

Tips

To make ahead: Refrigerate sorrel & cream sauces (Steps 1 & 2) separately for up to 3 days.

Nutrition Facts

484 calories; 33.4 g total fat; 11.9 g saturated fat; 104 mg cholesterol; 364 mg sodium. 870 mg potassium; 5.7 g carbohydrates; 1.5 g fiber; 3 g sugar; 33.7 g protein; 1415 IU vitamin a iu; 21 mg vitamin c; 50 mcg folate; 98 mg calcium; 1 mg iron; 82 mg magnesium;