Salmon With Sorrel Sauce

5.0(24)

by Bryan Miller And Pierre Franey

Dinner, Main Course

Servings

4 servings

Total time

45 min

Calories / serving

480 kcal

Ingredients (8)

serves

Instructions (5 steps)

01In 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.
02Tear 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.
03Cut salmon in half widthwise. Then halve each piece, leaving four portions. Pound each piece lightly with the back of saucepan to make surface even.

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Rich recipe — supports nutrition-aware planning.