This is such a simple recipe. A good weeknight meal because it only takes 15 minutes from start to finish. Pair it with some steamed vegetables or a potato dish and BAM! dinner is on the table. When you tell people you had poached salmon with sorrel cream sauce, it sounds like you have spent hours in the kitchen and hosted a fancy dinner party.
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Poached Salmon (from Simply Recipes)
- 1 to 1½ pounds salmon fillets
- ½ cup dry white wine (a good Sauvignon Blanc)
- ½ cup water
- A few thin slices of yellow onion
- Several sprigs of fresh dill and parsley
- Freshly ground black pepper
Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper. Serves 2-4.
Sorrel Cream Sauce (from NPR)
- 3 cups sorrel, cut into thin strips
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Pinch of cayenne, nutmeg (optional)
Wash sorrel and remove stems and any woody ribs. Roll leaves into cigar shape and thinly slice.
In a large saucepan, melt butter. Add sorrel and cook, stirring, over medium heat until it melts into a puree — 2 to 3 minutes. Whisk in the cream. Simmer for another 2 to 3 minutes while adding seasonings. Sauce should thicken. The sauce can be used immediately or chilled to use with cold fish or vegetables.