Sorrel is amazingly easy to grow. I planted some 20 years ago in the herb garden, and it's still going strong, from April to November. Just a few torn leaves give a salad a lemony tartness. And a chiffonade makes a great garnish. It makes me feel like I really can garden.
1 tablespoon peanut oil
4 salmon fillets or steaks (4-6 ounces each)
4 ounces sorrel (or spinach), washed and dried in advance
2 tablespoons finely chopped scallions or shallots
1/2 cup white wine or vermouth
1/2 cup fish stock or clam juice
1 cup creme fraiche (or heavy cream or low- or non-fat sour cream)
4 tablespoons butter (1/2 stick)
1 tablespoon lemon juice (the juice of about 1/2 lemon)
salt and pepper
- Heat a 'fait tout' (Dutch oven) or large skillet on high (ideally one with a glass cover) and add the peanut oil. Salt and pepper the filets on the top (skinless) side.
- Saute the filets, skin side up, for one minute on each side or until lightly colored. Remove to a plate and cover
- Add the wine, stock, cream, scallions and lemon juice (use less if you use sorrel). Boil for four minutes.
- Lower heat, add sorrel or spinach and cook for one minute, then off heat and swirl in the butter, in bits.
- Pour the sauce around the fish and serve.
4 salmon filets or steaks (4-6 ounces each)
8 ounces spinach (or sorrel), washed
2 cloves garlic
1/3 cup white wine
2/3 cup nonfat sour cream (or 1/4 cup heavy cream or creme fraiche)
1 tablespoon olive oil
Herbs de Provence
- Heat a 'fait tout' (Dutch oven) on high (ideally one with a glass cover) and add the olive oil.
- Using a garlic press, smear the top (skinless) side of the filets with garlic. Sprinkle with herbs and Cajun seasoning. Salt and pepper.
- Saute the filets, skin side up, for two minutes or until lightly colored.
- Add the spinach (or sorrel) and the wine. Cover and steam for four minutes.
- Remove the filets and spinach (or sorrel) to a plate(s).
- Add the cream or sour cream, and squeeze one tablespoon lemon juice in, holding the seeds back. Stir rapidly, boiling, until the sauce thickens slightly.
- Pour the sauce around the fish and over the spinach (or sorrel). Serve with lemon wedges.
Saumon saute beurre blanc
- skin side down. Remove to a warm plate.
- Add the spinach and scallions. Cover, and melt for two minutes, tossing frequently.
Add salt, pepper, and lemon juice. Remove to a warm plate.
- Add 1 tablespoon chopped scallions and 1/4 cup white wine (or red wine or champagne). Boil one minute or until reduced almost to a syrup.
- Off heat, and swirl in 2 tablespoons butter, cut into bits.
- Nap the salmon with the sauce, and garnish with green scallions or parseley.