Best 7 Salmon With Sorrel Sauce Recipes

PIERRE'S SALMON WITH SORREL

Steps:

• Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.
• With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each.
• Lightly oil two pieces of parchment paper with peanut oil. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness.
• In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add creme fraiche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.
• Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.
• Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).
• Distribute sauce among four large plates. Place salmon, seasoned side down, on plates. Season with salt. Serve immediately.

PECAN-CRUSTED SALMON WITH SORREL SAUCE

Steps:

• For Sauce:
• Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
• For Fish:
• Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
• Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
• Bake salmon until cooked through, about 20 minutes.
• Meanwhile, bring sauce to simmer.
• Using spatula, transfer salmon to plates. Spoon sauce around fish.

ROASTED SALMON WITH SORREL AND LEMON

Steps:

• Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet, dark side down. Rub top of fillet with lemon zest, chopped sorrel, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Transfer to oven, and roast until top is lightly browned and fish is cooked through, 12 to 14 minutes.
• Toss fresh sorrel, pea shoots, and mizuna in a bowl with olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Arrange on platter with salmon, and serve.

SALMON FILLETS WITH SORREL SAUCE

Steps:

• Wipe the fillets dry with paper towels and sprinkle with oil and lemon juice. Preheat broiler.
• Heat the butter in a small saucepan and saute the sorrel leaves until they are limp. Add the stock and cream. Bring to boil, season, simmer until thickened slightly.
• Pure sauce in a food processor and return it to pan. Heat through.
• Broil the fillets for about five minutes on each side or until they are cooked. Arrange them on a serving platter. Serve the sauce separately.

SALMON WITH SORREL SAUCE

Steps:

• 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.)
• 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.

SALMON WITH SORREL SAUCE

Steps:

• In a saucepan over high heat combine shallots, wine and vermouth. Cook until mixture is almost evaporated. It should have a syrupy consistency. Add cream and bring mixture to a simmer. Cook, stirring frequently, for 30 minutes. Remove from heat and strain sauce through a fine sieve into a clean saucepan.
• Tear sorrel into thumb-size pieces and drop into sauce. Add lemon juice, salt and pepper to taste, and cook briefly, stirring. Remove from heat and keep warm.
• Cut salmon in half widthwise. Then halve each piece, leaving four portions. Pound each piece lightly with the back of saucepan to make surface even.
• Season salmon on skin side with salt and pepper. Cook fillets in a nonstick pan over medium-high heat for 30 seconds. Flip and cook another 30 seconds.
• Distribute sorrel sauce evenly over center of 4 warm serving plates. Place a salmon fillet over each, arranging some sorrel strands around them. Serve immediately.

STEAMED SALMON WITH SAUCE OF SORREL AND SPINACH

Steps:

• Rub the salmon steaks with salt and pepper. Combine the oil, lemon juice and capers in a shallow bowl. Add the salmon and turn to coat with the marinade. Refrigerate for an hour.
• Scald the sorrel and spinach in boiling water. Rinse under cold water, drain and squeeze thoroughly dry. Mince the sorrel and spinach in a food processor, together with a third of a cup of the cream.
• Combine the remaining one-and-two-thirdscups of cream and wine in a medium-size saucepan. Boil over high heat until reduced by half, about seven minutes. Add the sorrel and spinach and cook two minutes more, stirring.
• Off heat, stir in the butter a piece at a time, whisking after each addition until thoroughly incorporated. Season the sauce with salt and pepper. Add more lemon juice if a tarter flavor is desired.
• To serve, divide the sauce among four plates and place the salmon on top.