STEAMED SALMON WITH SAUCE OF SORREL AND SPINACH

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Steamed Salmon With Sauce Of Sorrel and Spinach image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

4 salmon steaks (about 6 ounces each), skinned and boned
Salt and freshly ground pepper to taste
1/4 cup light olive oil
3 tablespoons lemon juice
2 teaspoons capers
2 cups tightly packed, rinsed, drained and chopped sorrel
1 cup tightly packed, rinsed, drained and chopped spinach
2 cups heavy cream
1/2 cup dry white wine
2 tablespoons unsalted butter, cold, cut into small pieces
Lemon juice to taste

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.

Nutrition Facts : @context http, Calories 977, UnsaturatedFat 40 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 38 grams, Sodium 897 milligrams, Sugar 4 grams, TransFat 0 grams

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