Best Salmon With Sorrel Sauce Recipes

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PIERRE'S SALMON WITH SORREL



Pierre's Salmon with Sorrel image

This recipe for a tasty salmon dinner comes to us courtesy of Pierre Troisgros, one of only three French chefs whose restaurants have received three stars in the Michelin Guide for more than thirty consecutive years.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11

2 pounds salmon
1 tablespoon peanut oil, for pounding
2 cups Pierre's Fish Stock
2 medium shallots, finely chopped
1/3 cup dry white wine, preferably Sancerre
3 tablespoons dry vermouth
1 1/4 cups creme fraiche
4 ounces sorrel leaves (about 1 quart tightly packed), washed, stemmed, and large leaves torn into two or three pieces
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
Freshly squeezed lemon juice
Coarse salt and freshly ground white pepper

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.

SALMON WITH SORREL SAUCE



Salmon With Sorrel Sauce image

Provided by Marian Burros

Categories     dinner, lunch, weekday, main course

Time 15m

Yield 2 servings

Number Of Ingredients 4

8 ounces salmon fillet
2 cups dry white wine or 2 cups no-salt-added fish stock
1/4 cup reduced-fat mayonnaise
5 leaves sorrel

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.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 294 milligrams, Sugar 3 grams

SALMON WITH SORREL SAUCE



Salmon with sorrel sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 30m

Yield Four to six servings

Number Of Ingredients 11

1/4 pound fresh sorrel
1 1/2 pounds skinless, boneless salmon fillets, skin and bones reserved
2 tablespoons finely chopped shallots
1/2 cup dry white wine
1/2 cup finely chopped tomatoes
1 cup heavy cream
2 tablespoons butter
1/2 cup cubed, skinless, seedless tomato flesh
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

  • Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonadeThere should be about two cups or slightly more when loosely packed.
  • If there are any bones in the fillets, carefully remove them with pliers. Cut the fillets on the bias into about 14 thin slices.
  • Put the reserved fish skin and bones in a small saucepan. Add one tablespoon of the shallots, the wine and chopped tomatoes. Bring to the boil and let simmer five minutes. Add the cream and cook about five minutes. Strain through a fine sieve, pushing the solids with a rubber spatula to extract as much liquid as possible. There should be about one and one-quarter cups.
  • Heat one tablespoon of the butter in a saucepan and add the remaining one tablespoon of shallots. Cook briefly and add the sorrel. Cook, stirring, until wilted.
  • Add the cream mixture, the cubed tomato flesh, salt and pepper.
  • Heat the remaining tablespoon of butter in a stick-proof skillet. Sprinkle the salmon with salt and pepper and place, a few pieces at a time, in one layer in the skillet. Cook one and one-half to two minutes, depending on the thickness of the slices, turning once.
  • Pour the sorrel sauce into the center of a warm platter and smooth it over. As the salmon pieces are cooked, arrange them neatly, slightly overlapping, on the sauce. Sprinkle with parsley. Serve immediately.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 15 grams, Sodium 525 milligrams, Sugar 2 grams, TransFat 0 grams

SALMON FILLETS WITH SORREL SAUCE



Salmon Fillets With Sorrel Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 salmon fillets (about 1 1/2 to 2 pounds)
1 to 2 tablespoons olive oil
Juice 1/2 lemon
2 tablespoons unsalted butter
1 1/2 pounds sorrel, trimmed of stalks
3/4 cup fish or chicken stock, preferably homemade
1/2 to 3/4 cup heavy cream
Coarse salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 53 grams, Fiber 7 grams, Protein 47 grams, SaturatedFat 19 grams, Sodium 1097 milligrams, Sugar 3 grams, TransFat 0 grams

SAUMON à L'OSEILLE



Saumon à l'Oseille image

The slight tartness of sorrel and the richness of salmon are two flavors that Jews have always loved in their cooking. Eastern European Jews eat cold sorrel soup, which they call tchav; Greek Jews eat a tart rhubarb-and-spinach sauce over fish, and French Jews are drawn to Pierre Troisgros's now classic salmon with sorrel sauce. Pierre told me that this seminal, simple, and delicious recipe came about because he had grown an abundance of sorrel and had to do something with it. With its subtle interplay of tartness and creaminess, this dish is sometimes made with kosher white wine and vermouth for Jewish weddings held at the restaurant.

Yield 4 servings

Number Of Ingredients 8

1 cup dry white wine, preferably Chardonnay
1/3 cup dry vermouth
1/4 cup finely minced shallots
1 cup heavy cream
4 cups fresh young sorrel, washed, stemmed, and torn into 1/2-inch pieces
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
One 12-ounce center-cut salmon fillet, boneless, with skin on

Steps:

  • Pour the wine and the vermouth into a small saucepan over medium heat. Scatter the shallots over them and cook. When reduced by half, add the cream. Bring the mixture to a simmer, stirring frequently, and cook for about 20 minutes. Remove from the heat, and strain the sauce through a fine-mesh sieve into a clean saucepan.
  • Reserving a small handful for garnish, stir the sorrel into the sauce a handful at a time. Add the lemon juice, and salt and freshly ground pepper to taste, and cook briefly, stirring. Remove from the heat and keep warm.
  • Cut the salmon fillet in half crosswise. Then cut each piece into two rectangles; you should have four portions. Gently pound each piece with the flat end of a cleaver to make the salmon pieces thinner.
  • Season the skin side of the salmon with salt and freshly ground pepper. Heat a nonstick pan over medium heat, and cook the fillets, skin side first, for 30 seconds. Flip, and cook for another 30 seconds.
  • Distribute the sorrel sauce evenly among the centers of four warm serving plates. Place a salmon fillet over each, arranging some sorrel pieces around them. Serve immediately.

SALMON WITH SORREL SAUCE



Salmon With Sorrel Sauce image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons finely minced shallots
1 cup dry white wine, preferably chardonnay
1/3 cup dry vermouth
1 cup heavy cream
4 cups fresh sorrel, washed, stemmed and center veins removed
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
1 12-ounce center-cut salmon fillet, boneless

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.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 679 milligrams, Sugar 4 grams

PECAN-CRUSTED SALMON WITH SORREL SAUCE



Pecan-Crusted Salmon with Sorrel Sauce image

Categories     Leafy Green     Herb     Bake     Low Carb     Pecan     Salmon     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Sauce
1/2 cup (packed) chopped fresh sorrel or spinach
2 tablespoons dry white wine
1 1/2 teaspoons minced shallots
1 cup whipping cream
1 1/2 teaspoons fresh lime juice
ground white pepper
Fish
1/2 cup pecans (about 2 ounces)
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried
1 tablespoon butter, room temperature
4 6-ounce salmon fillets

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.

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