Salmon With Sorrel Sauce

By Marian Burros

Total Time
15 minutes
Rating
4(11)
Comments
Read comments

Featured in: Eating Well

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2 servings
  • 8ounces salmon fillet
  • 2cups dry white wine or 2 cups no-salt-added fish stock
  • ¼cup reduced-fat mayonnaise
  • 5leaves sorrel
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

527 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 10 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 24 grams protein; 294 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place salmon and wine in sauté pan, and cover; bring to boil. Simmer to poach until salmon is cooked. (Follow the Canadian rule: measure salmon at its thickest part and cook 8 to 10 minutes to the inch.)

  2. Step 2

    Wash and dry sorrel. Place in food processor and chop. Add mayonnaise, and process until mixture is smooth and bright green. Spoon over salmon, and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
11 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
NJ

Used cod instead of salmon. Purists would likely be horrified, but it was good and fast.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.