Sunday, July 26, 2015

Salmon with Sorrel Sauce

While raiding a very generous friends' garden in Fairbanks, I came across this leafy green that was growing in abundance - Sorrel.  This delightful green has a lemony, slightly tart flavor. I thought it would pair really nicely with fish, so I found this recipe on the blog site "FOOD52." I pulled a Copper River Sockeye out of my freezer and whipped this up - it literally took 15 minutes to prepare! ~Audrey 
3 tablespoons butter
2 cups fresh sorrel leaves, rough chop
1/4 cup fresh parsley, minced
1/4 cup chives, minced
1/2 cup heavy cream
salt & pepper to taste
1 pound fresh salmon fillet
edible flowers and chives for garnish

Serves: 4

Sorrel leaves are vibrant green, tender and full of vitamin A.

Melt butter till it turns a golden brown. Add sorrel, parsley and chives. Allow to wilt quickly, about 30 seconds.

 As sorrel contains oxalic acid, cook in cast iron or unlined aluminum, or it will turn a pretty unappetizing color. Although it is normal to turn slightly brown anyway, and it doesn't affect the flavor. I used my enamel-coated coast iron skillet. 

After everything has wilted, pour in heavy cream. 

Bring to a simmer and reduce just until the sauce thickens enough to coat the back of spoon. This only takes a minute or two.

Slice salmon into thin, skinless medallions. To do this, slice on a slight angle, cutting away from the skin as you go. Place on a lightly oiled parchment lined baking sheet. Rub a little olive oil on top and sprinkle with salt and pepper.

 Broil for 3-4 minutes until done. 

Plate a serving of salmon (about 3 pieces) on a plate and cover with sauce. Garnish with edible flowers and chives.


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