So what’s my favorite sorrel recipe then?
That is this creamy but light sorrel sauce, a recipe from my husband’s grandmother who was a cook. And she got it from her mom as well.
You can also find this salmon recipe in France where it is called ‘saumon à l’oseille’. Which means salmon with sorrel in French!
Creamy Salmon & Sorrel Recipe
Do you know what sorrel is? Have you ever cooked or even tasted sorrel before?
Sorrel is in season from about April until the end of September. The best sorrel of course is the one I grow in my lovely little herb garden! It’s a herb that is very easy to grow. At least mine flourishes, I sometimes can’t keep up with it.
That sorrel grows so fast!
So what can you do about that? If your fresh sorrel grows faster than you can eat it: bag it, tag it, freeze it!
There are 2 types of sorrel: the green one and the one with red veins.
The latter looks a bit like beetroot leaves. Both sorrel types taste great. But know that when the red veined leaves are young and fresh in the springtime, that red plant juice can make your cream sauce look a tad pink in the end.
This sorrel sauce also works perfectly well in combination with grilled or barbecued steak. Sorrel is also used in soups and salad. It has a bitter and rather sour taste as well.
If you can’t find any sorrel, then replace it by spinach or arugula and a sprinkle of lemon juice! I sometimes add vermouth to the sauce instead of white wine also…
Are you looking for another recipe to use sorrel in?
Then also check out my Belgian eels in green sauce, also known as paling in ‘t groen in Flemish. Another yummy classic fish dish and a family favorite as well!
Enjoy this salmon recipe!
- 10,5 oz fresh salmon (300 g)
- ½ cup cream (120 ml)
- 1 small shallot chopped
- 1 cup dry white wine (240 ml), or vermouth
- a handful fresh sorrel leaves
- 1 tbsp mustard seeds
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp strong mustard
Rinse and drain the sorrel. Chop it up and put it aside until later.
Add the chopped shallot, mustard seeds and half of the butter to a medium saucepan. Place this over medium heat and gently cook the shallots in the melting butter for 3 minutes.
- Add the dry white wine (or vermouth).
- Let this reduce by at least half over low heat. This will take about 8 to 10 minutes. Then pour in the cream. Season with a pinch of pepper and salt.
Bring the sauce to a simmer and cook for 10 minutes over very low heat. Stir regularly. In the meantime cut the salmon in half. Season both pieces on all sides with pepper and salt. Pour the olive oil in non-stick pan and place it over medium-high heat until hot. Then add the seasoned salmon.
Brown the salmon on all sides until cooked the way you like it.
Remove the salmon from the pan and cover with a piece of tinfoil for now. Add the mustard to the cream sauce.
Stir well and check the seasoning. Add extra pepper, salt or mustard to taste if necessary. Now take the cream sauce off the heat and stir in the drained and chopped sorrel.
- Place the cooked salmon onto plates. Drizzle with the creamy sorrel sauce. Serve immediately.