Salmon Fillets With Sorrel Sauce
Updated Oct. 12, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
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Ingredients
- 2salmon fillets (about 1½ to 2 pounds)
- 1 to 2tablespoons olive oil
- Juice ½ lemon
- 2tablespoons unsalted butter
- 1½pounds sorrel, trimmed of stalks
- ¾cup fish or chicken stock, preferably homemade
- ½ to ¾cup heavy cream
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
734 calories; 53 grams fat; 19 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 10 grams polyunsaturated fat; 20 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 48 grams protein; 1104 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.
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Preparation
- Step 1
Wipe the fillets dry with paper towels and sprinkle with oil and lemon juice. Preheat broiler.
- Step 2
Heat the butter in a small saucepan and saute the sorrel leaves until they are limp. Add the stock and cream. Bring to boil, season, simmer until thickened slightly.
- Step 3
Pure sauce in a food processor and return it to pan. Heat through.
- Step 4
Broil the fillets for about five minutes on each side or until they are cooked. Arrange them on a serving platter. Serve the sauce separately.
Private Notes