Creamy Salmon & Sorrel Recipe
Sorrel is in season from April until the end of September. The best sorrel of course is the one I grow in my lovely little herb garden! If your fresh sorrel grows faster than you can eat it: bag it, tag it, freeze it! 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 sour taste.
There’s 2 types of sorrel: green sorrel and its red-veined brother. Both are perfect for this recipe. I used the red-veined one. When the leaves are young and fresh in the springtime, the red juice inside can make the cream sauce look pink. 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…
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.
- 10,5 oz (300 g) fresh salmon
- ½ cup (120 ml) cream
- 1 small shallot
- 1 cup (240 ml) dry white wine (or vermouth)
- a handful fresh sorrel leaves
- 2 tbsp mustard seeds
- 1 tbsp butter
- 2 tbsp olive oil
- 2 tsp strong mustard
- Rinse the fresh sorrel leaves and let them drain in a sieve. Then set the sorrel aside until later.
- Peel and chop the shallot and add it together with half of the butter and the mustard seeds 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 to 12 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. Once the oil is hot add the seasoned salmon.
- Brown the salmon in the oil 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 strong 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.