Alaska Sockeye Salmon with Sorrel Sauce
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Broil Time: 4-5 Minutes
1 Pound fresh salmon fillets
3 Tablespoons unsalted butter
2 Cups fresh sorrel leaves, roughly chopped
1/4 Cup fresh parsley, minced
1/4 Cup green onion, minced
1/2 Cup heavy cream
Salt and pepper to taste
Edible flowers and/or chives for garnish
In a large cast iron skillet, heat butter until it turns golden brown. Add sorrel, parsley and green onion. Allow to wilt, about 1 minute. After everything is wilted slightly, add heavy cream. Bring to a simmer and reduce, cooking until sauce thickens. This only takes a few minutes. Salt and pepper to taste. Let sauce stay warm in the skillet while you broil the salmon – this helps the flavors meld together nicely.
Slice salmon fillets into 1/2 inch skinless medallions. To do this, slice on a slight angle, cutting away from the skin as you go. Place medallions on a lightly oiled parchment lined baking sheet. Rub a little olive oil on top of each piece and sprinkle with salt and pepper. Broil for 4-5 minutes or until done. Fish will be opaque and flake easily, the internal temperature should be just at 145 degrees.
Plate a serving of salmon (about 3 pieces) on a plate and spoon sauce over the top. Garnish with edible flowers and chives if you want – gorgeous!
Sorrel is a delightful green – it has a lemony, slightly tart flavor that goes so well in this rich sauce and is perfect with salmon.
We have found that quinoa makes an excellent side for this dish. Very delicate and it does not compete with the other flavors. Plus you can cook it while you prepare everything else, and it’s done at the same time!
This recipe was adapted from the blog site “FOOD52”