Seared Salmon in a Sorrel Sauce
A 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 tablespoons Butter
- 2 Shallots peeled and finely diced
- 2 bunches sorrel coarsely chopped about 3 cups
- 1 teaspoon Lemon juice
- 1/4 cup Crème fraiche
- salt to taste
Salmon
- 1/2 teaspoon Dijon Mustard
- pinch Salt
- 1/4 teaspoon Freshly ground pepper
- olive oil as needed
- 2 ounces salmon fillets each about 6 ounces removed
Braised Radishes
- 20 French breakfast radishes cleaned and halved lengthwise
- 1 tablespoon Butter
- 2 tablespoons sweet wine
- 2 tablespoons Water
- 1/2 teaspoon Sugar
- pinch Salt
- 1 teaspoon 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
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