Salmon with Sorrel Sauce

Salmon with Sorrel Sauce

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From: EatingWell Magazine, May 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups sorrel, trimmed and coarsely chopped, plus more for garnish
  • ½ cup ice-cold water
  • 2 cups fish stock
  • ½ cup thinly sliced shallots
  • ¼ cup dry white wine
  • 2 tablespoons vermouth
  • ½ cup crème fraîche
  • 1¼ pounds skinless salmon fillet, cut into 4 portions
  • ⅛ teaspoon salt
  • 2 teaspoons extra-virgin olive oil


  • Prep

  • Ready In

  1. Combine sorrel and water in a blender; blend until smooth. Set the sorrel sauce aside.
  2. Combine fish stock, shallots, wine and vermouth in a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced to about ½ 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.
  3. 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.
  4. 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 information

  • Serving size: 4 ounces fish, 3 tablespoons cream sauce & 3 tablespoons sorrel sauce
  • Per serving: 484 calories; 33 g fat(12 g sat); 1 g fiber; 6 g carbohydrates; 34 g protein; 50 mcg folate; 104 mg cholesterol; 3 g sugars; 0 g added sugars; 1,415 IU vitamin A; 21 mg vitamin C; 98 mg calcium; 1 mg iron; 364 mg sodium; 870 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 5 fat, 4½ lean protein, 1 vegetable

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