foodie mcfooderson

a home cook with notions & an appetite

salmon with fresh sorrel sauce

A few themes you may have noticed pop up here: my sorrel obsession, Cooking Light and the need to eat more fish.  Good things happen when when these things all come together.

So the cute stand at the Farmer’s Market had sorrel!  Yes, even late in the season.  Two bunches were bought and one immediately went into Chicken with Sorrel.  An old issue of Cooking Light had a recipe for a sorrel sauce thickened with a little bread that topped a quick oven-cooked salmon – Salmon with Sorrel Sauce.  What more could you want in a recipe?

That’s right – lovely action shots.  And knowing just how awesome sorrel made this dish.  Here’s what I gathered together:

Sauce:

  • 1 cup coarsely chopped fresh parsley
  • 1 cup chopped sorrel
  • 2/3 cup water
  • 1/2 cup chopped fresh chives
  • 1/4 cup coarsely chopped walnuts, toasted
  • 1 tablespoon capers
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, chopped
  • 1 (1-ounce) slice white bread

Fish:

  • 4 8-ounce salmon fillets (I went with wild-caught)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

I nearly halved the fish amount called for in the original recipe, but kept the sorrel sauce the same batch.  Why?  Because I love sorrel.  I’m not sure if I’ve told you this yet.  Speaking of sorrel sauce, here’s what ultimately happened:

I toasted the walnuts briefly in a heavy-bottom pan on my stovetop.  While the original recipe called for chopping the herbs first, I ultimately used the VitaMix to make my sauce so no pre-chopping was needed.  The seasoning and bread were added to another bowl so they could be easily dropped into the awesomeness that is the VitaMix.  About a minute later, I had a sorrel sauce.  A lemony, garlicky, thick sorrel sauce.

While this was going on, I had been preheating the broiler and lined a baking sheet with aluminum foil and gave said foil a quick spritz with Pam.  After dusting the salmon fillets generously with salt and pepper, I dropped the salmon in the oven for about ten minutes which netted me a nicely done salmon in the medium range:

The great thing about the sorrel sauce?  Built-in lemon without seeds or anything overwhelmingly tart or not-sorrel tasting.  With the VitaMix, this is seriously a 20-minute dinner.  And you’re even getting a ton of those fancy Omega-3s that are all the rage this season.

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This entry was posted on October 18, 2011 by in farmer's market and tagged , , , , .

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