Seared Salmon in a Sorrel Sauce
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteA delightful and aesthetically pleasing way to serve Salmon with a wonderfully fresh and light sauce of sorrel. You can read more on David’s holiday escape to Paris where he cooked this divine seared salmon – Saumon à la Crème d’Oseille – dinner among friends…
Saumon à la Crème d'Oseille - Salmon in a Sorrel Sauce
Tangy mustard crusted salmon served on creamy green Sorrel sauce sided with sweet radishes.
Ingredients
Sorrel Sauce
- 2 tbsp butter
- 2 shallot(s) peeled and finely diced
- 2 bunches sorrel coarsely chopped about 3 cups
- 1 tsp lemon juice
- 1/4 cup crème fraîche
- salt to taste
Salmon
- 1/2 tsp Dijon mustard
- pinch salt
- 1/4 tsp freshly ground black pepper
- olive oil as needed
- 2 oz salmon fillets each about 6 ounces removed
Braised Radishes
- 20 French breakfast radishes cleaned and halved lengthwise
- 1 tbsp butter
- 2 tbsp sweet wine
- 2 tbsp water
- 1/2 tsp sugar
- pinch salt
- 1 tsp lemon juice
Instructions
Sorrel Sauce
- In a small saucepan, sauté the shallots in butter until they are soft and clear.
- Fill a large bowl with ice water.
- Bring a large saucepan of water to a boil.
- Add the chopped sorrel leaves and blanch for 30 seconds; drain and transfer to iced water immediately to stop the cooking.
- Drain well and add to shallots.
- Add lemon juice and crème fraîche and season with salt.
- Using a stick blender, purée the mixture until smooth.
- Place a round of parchment directly on the surface of the sauce to keep it bright green, and set aside.
Salmon
- In a small bowl, mix the mustard, salt, and pepper.
- Add just enough olive oil to make a paste.
- Place the fillets skinned-side down and divide the paste between the two, rubbing into the side facing up.
- Place a nonstick skillet over medium-high heat.
- When hot, add some oil.
- Place salmon in the skillet, mustard-coated side down.
- Sauté for 2-3 minutes until golden-browned.
- Turn, reduce heat, and cover, allowing salmon to cook all the way through - another 5-7 minutes, depending on the thickness of the fillets.
- To plate, reheat the sorrel sauce (don't let it come to a boil) and divide among two plates. Top with salmon and serve.
Braised French Breakfast Radishes
- Melt the butter in a medium saucepan.
- Sauté the radishes for about 5 minutes, until they begin to lose their crispness.
- Add the wine, water, sugar, salt, and lemon juice.
- Boil until almost all the liquid is gone and the radishes have a nice glaze – about 5 more minutes.
Notes
Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or leaf vegetable (pot herb)...from our friends at Wikipedia
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Eating My Way Through Provence My Favourite Restaurants in Les Alpilles
August 4, 2025
If you really want to get to know a place, start with what’s on the plate. During my recent trip through Provence, I followed my appetite across markets, bistros, and white-tablecloth restaurants — and each meal felt like a little window into the region’s soul. The food wasn’t just delicious; it was rooted. Honest. The …
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
No Comment