Imagine a dish that combines the rich, buttery texture of perfectly cooked salmon with a tangy, velvety sorrel sauce that dances on your palate - this isn't just a recipe, it's a gastronomic experience that will transport you straight to the elegant kitchens of France. In just 25 minutes, you'll create a restaurant-quality meal that looks incredibly sophisticated but is surprisingly simple to prepare. Get ready to impress your dinner guests and elevate your home cooking to a whole new level of culinary artistry!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 cups fresh sorrel leaves
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing the ingredients. Rinse the fresh sorrel leaves under cold water to remove any dirt or grit. Pat them dry with a clean kitchen towel or paper towels.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, add the cleaned sorrel leaves to the pan.
- Cook the sorrel for about 2-3 minutes, stirring occasionally, until the leaves are wilted and tender. The sorrel will lose its vibrant green color as it cooks.
- Add 1/2 cup of heavy cream to the saucepan with the wilted sorrel. Stir well to combine and let the mixture simmer gently for another 2-3 minutes. Season with salt and pepper to taste. Remove the sauce from heat and set aside.
- While the sauce is simmering, prepare the salmon fillets. Pat them dry with paper towels and season both sides with salt and pepper.
- In a large skillet, heat a little oil over medium-high heat. Once the oil is hot, carefully place the salmon fillets in the skillet, skin-side down if applicable. Cook for about 4-5 minutes without moving them, allowing the skin to crisp up.
- Using a spatula, gently flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once cooked, remove the salmon from the skillet and let it rest for a minute. Meanwhile, reheat the sorrel sauce gently if necessary.
- To serve, place a salmon fillet on each plate and spoon the warm sorrel sauce over the top. Garnish with additional fresh sorrel leaves if desired.
- Enjoy your delicious Salmon with Sorrel Sauce, a delightful French-inspired dish!
Tips
- Choose fresh, high-quality salmon fillets with a bright, vibrant color and firm texture.
- Pat the salmon completely dry before cooking to ensure a crispy, golden exterior.
- Use medium-high heat when searing salmon to achieve a beautiful caramelized crust.
- Don't overcook the salmon - it should be slightly translucent in the center and reach an internal temperature of 145°F.
- For the sorrel sauce, use fresh sorrel leaves for the most authentic and bright flavor.
- If sorrel is hard to find, you can substitute with a mix of spinach and lemon juice to mimic its tangy profile.
- Reheat the sorrel sauce gently to prevent separation and maintain its creamy consistency.
- Serve immediately after cooking to enjoy the salmon at its peak texture and temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 2g
Protein: 35g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 110mg
