by MrsWheelbarrow
View
my 68 other recipes »
A&M's Testing Notes:
Expand CollapseMrsWheelbarrow's Notes:
Expand
3 tablespoons
butter
Ask the
hotline about
this ingredient!
Prepared Salmon - see below
Ask the
hotline about
this ingredient!
2 cups
fresh sorrel leaves, chopped rough
Ask the
hotline about
this ingredient!
1/4 cup
chervil
Ask the
hotline about
this ingredient!
1/2 cup
chives, with flowers if possible
Ask the
hotline about
this ingredient!
Adjust an oven rack to be at the very top of the oven. Preheat the broiler. Warm the plates (very important) in a sink of warm water, your extra oven (ha), or remove them from the just run dishwasher.
Ask the hotline about this step!Prepare all ingredients and stage. This dish comes together quickly and you don't want to be scrambling. Hold back the chive flowers, if you have them.
Ask the hotline about this step!When the oven is ready, start the sauce. In a large, wide skillet, melt the butter until it starts to toast. It should be golden brown. At this point, put the salmon under the broiler.
Ask the hotline about this step!Add the sorrel, chervil and chives to the butter and coat quickly. Allow them to wilt a little, and then pour in the cream. Bring to a boil and reduce just until the sauce coats the back of a spoon. Taste and adjust for salt and pepper, remembering you have seasoned the fish.
Ask the hotline about this step!The salmon should now be ready. (2-3 minutes) Watch it carefully the entire time it's in the oven -- it could take you as little as 30 seconds, depending on your oven.
Ask the hotline about this step!Dry the warm plates. Place four medallions per person on each plate and decorate with the sauce, being very generous. Sprinkle chive flower petals and serve with crusty bread.
Ask the hotline about this step!
1 pound
beautiful, wild, center cut salmon (Alaskan King is my preference here, but any wild caught salmon will do)
Ask the
hotline about
this ingredient!
Slice the salmon into thin medallions. A flexible salmon slicing knife is my choice, but any long thin knife will work well. It must be very sharp. Slice on a slight angle cutting away the skin as you go. Aim for 16 pieces.
Ask the hotline about this step!Place the salmon on a sheet pan lined with parchment and very lightly oiled. Brush the tops very lightly with oil. Sprinkle salt and pepper over the fish.
Ask the hotline about this step!PS I like to put the salmon skin under the broiler, too. Salt well. It's a delicious cook's snack.
Ask the hotline about this step!So glad you enjoyed it. Next time cutting the medallions will be easier!
Yum! This salmon was delicious! My 4 year old daughter especially loved it, and asked for seconds. I couldn't find the sorrel, so I used baby spinach with the zest of a lemon. It really does come together so fast. The only thing I had trouble with was slicing the fish away from the skin. Otherwise, it was remarkably easy and elegant.
Although this has nothingnwhatsoever to do with the recipe which is delicious by the way, I just have to say I really enjoyed the piece with on NPR which aired this week about canning. its nice to know there's a resurgence!
thanks so much. it was really fun for me!
...though I can't see that spinach could take the place of the sorrel...it's just not the same...
My anemic sorrel finally produced enough to try your recipe, and it was lovely. I found the addition of the more sturdy herbs added a nice texture, though I do love the way sorrel breaks down and meshes into a sauce. I often make a sorrel sauce for the spring shad, think I may try yours next year...
Delighted your garden finally produced sufficient sorrel, and that you enjoyed the recipe. I like the way sorrel breaks down, but enjoy how the sturdier herbs keep the sauce a brighter green than the muddy green of cooked sorrel.
The farmer's market has some beautiful sorrel, so I am making this tomorrow night...fishmonger has fresh wild salmon too....lucky me!!!
Yay! So glad!
I made this last night for dinner. This method of cooking salmon is definitely a keeper! So easy and the salmon was delicious. I did like the sauce although I might find a way to make a bit lighter (without the heavy cream). Do you have any other sauce suggestions? Thank you for sharing your recipe! It is going to go into my dinner rotation for my family.
I love how the creaminess is offset by the lemony sorrel flavor. Maybe use less cream? Or try very concentrated broth instead? Will be interested to hear about your experimentation.
Congrats, MrsW! On my way this morning to check out another nursery for sorrel!
Congrats, Cathy!
Thank you Christine!
Way to go Mrs. Wheelbarrow! Congratulations on another great win and recipe. My wife was just asking the other day if I had planted sorrel yet in the garden (oops... no, not yet dear). Will be sowing those seeds pronto so that we can enjoy this dish soon. - S
Thanks, Chef! Sorrel is such a treat in the garden, and will be ready super fast, once you get those seeds in the ground. See my notes below about planting in a planter.
Yeah! Congratulations on your win!!!
Hope to see you at the market soon,
Your Chevy Chase neighbor.
Thank you - I'll look for you at the market!
Break out the champagne! Congratulations!
Thank you Liz!
I made this last night and it was delicious! I couldn't find sorrel so I substituted baby spinach, but I will be on the look out for sorrel - I've actually never tried it. I cut the fish into the medallion which worked well, but I was wondering why you suggested that instead of just broiling the fish whole.
Glad you liked it! Sorrel has a light lemony flavor, which marries with the salmon beautifully. HOpe you get a chance to try it. I originally decided to cut the medallions to make the cooking time equivalent - for sauce and fish - but ended up doing it for the looks. Presentation! (say that w/a French accent!)
Sorrel and chervil are delicious and I think, underappreciated herbs. Thanks for bringing them back into the discussion.
I agree! As a gardener, all I know is they're ready to pick at the same time wild salmon comes into the market (as are chives) so it seems a logical thing to put them all together.
Congratulations! This sounds delicious! I'm now on the hunt for sorrel!
I hope you can find it, but at the very least, a packet of seeds dumped into a medium planter, and watered regularly, will produce a fat happy plant.
This looks delicious, Congratulations!
We corresponded last Thanksgiving over your winning stuffing recipe, and I can't wait to try this one too. Thank you so much.
Are you my Chevy Chase neighbor? Glad to see you here! Thanks so much.
I am getting fresh wild salmon from the farmer's market fishmonger this morning...salmon and sorrel is such a great classic combination. Congratulations on bringing a tasty, simple recipe that does not overshadow the main event, the fish!
Thank you!
Congrats, Mrs. W! This sounds so lovely. Is sorrell a perrenial or annual? Maybe I should plant some....
In my part of the world, sorrel is a very sturdy perennial. I think it will do well in NY, but a particularly bitter winter might stunt it's growth the following year.
I can't wait to try this. I have sorrel in my garden and I've been looking for a new recipe.
I hope you enjoy! It's a very Spring-y dish.
I have some sorrel I brought back from London last week. Now I have to try this + some cream of sorrel soup! Superb
I love cream of sorrel soup.
Saved and in the dinner queue for next week - lovely recipe Cathy!!
Thank you, Kelsey. Please let me know what you think!
Congratulations, Mrs. Wheelbarrow. When I saw this recipe, I knew it was a winner, but hoped it wasn't so I could test it for Editors' Pick! Can't wait to make it.
Hahah!! Please test it anyway?
Thank you so much! I love sorrel, too. Nothing else tastes quite like it.
Looks fantastic. I am now even more inspired to find sorrel. Congrats!
As A&M point out, baby spinach is a great substitute, but this is the time for sorrel, so it will be at any good nursery if it's not available in your market. I saw it just yesterday at Whole Foods and last weekend at the farmers market.
There are so many good sorrel recipes on this site that I think I will plant one...in a container. We have lots of rabbits in the garden.
This does look fabulous!! Looks like the wider DC-area Food52 contingent is well represented this week. Good luck!
See what a good potluck will stir up?
Congratulations on yet another winner!
thank you Liz!
Winnie - I hope you do! And make sure to plant a pot of sorrel in the garden!
I can't wait to try it, and think I'll risk overkill, and have it with potatoes sliced and doused in cream, with sorrel and baked. How thickly (or thinly) do you slice the salmon?
Hi Sally, I slice it very thin. Not so you can see through it, but thin. Aim for 16 slices/1 lb of fish or similar ratio. Cooking time will vary based on the thickness. Potatoes sound great.
Of all the salmon recipes, this one stands out to me the most. I'll have to try it this week. I like the way your recipe is straightforward and the way you orchestrate it. And sorrel, with its lemony notes, suits seafood well. I see that you use chervil, too, which I used in my recipe as well; our gardens must be alike. Though my sorrel is struggling this year... I had thought it might be the light, but I wonder if it might be the soil, or it might just needs more water...
We must have a similar herb garden. Sorrel has been a thug in my garden, I can only think it's a matter of water with yours! I hope you try the recipe - please let me know how you like it.
Salmon + sorrel = Heaven! I've made roasted salmon with a sorrel buerre blanc that I was considering entering, but now I want to try YOUR recipe instead. I love your addition of chervil and I just happen to have some! Yum!
Salmon with sorrel is sweet indeed. You might want to try this in "cartouche"; wrapped in parchment. When growing sorrel I try to keep it corralled in clay containers.
Parchment is a wonderful idea. I must admit to liking the slightly crispy edges you get under the broiler. My sorrel jumped a clay pot through the drainage hole in the bottom, turning up in the herb garden, where it now lives. After that valiant an effort, I couldn't fight anymore.
Never cooked with sorrel and here is my chance! Maybe I should plant some in a contained area of my garden too...Looks delicious, as always!
Do plant it, but as pierino says, in a container. You'll find many uses for the lemony leaves.
Salmon and sorrel is one of my favorite combinations - this sounds lovely!
Thanks, Jen. Now I want to know what you do with salmon and sorrel.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
photo 1 of 16
photo 2 of 16
We found fresh young sorrel at the greenmarket, along with chervil. If you have trouble finding either, substitute baby spinach and/or any other fresh spring herbs.
photo 3 of 16
We used Alaskan King Salmon, which had vibrant orange flesh.
photo 4 of 16
As MrsWheelbarrow points out, all you need is a very sharp knife to cut the salmon into neat medallions. Slice off the strips of skin afterwards.
photo 5 of 16
photo 6 of 16
This recipe calls for a mess of fresh herbs, which keeps it springy and light.
photo 7 of 16
Merrill arranges the salmon slices on a parchment-lined baking sheet (we halved the recipe, which is why the pieces are so far apart).
photo 8 of 16
A quick brush with vegetable oil and a bit of salt and pepper before the salmon goes under the broiler.
photo 9 of 16
Snipping sorrel.
photo 10 of 16
Have all of your sauce ingredients ready and measured before you start!
photo 11 of 16
A little butter to start.
photo 12 of 16
When the butter starts to turn brown, you can put the salmon under the broiler. Watch it carefully! Ours took barely 30 seconds to cook through. (Amanda has one hot broiler!)
photo 13 of 16
Meanwhile, the herbs go into the browned butter.
photo 14 of 16
Followed by the cream.
photo 15 of 16
Let the cream thicken for just a minute or so. You don't want the herbs to lose their green color (although the sorrel will turn dull quite quickly, so don't worry about it).
photo 16 of 16
This recipe was outstanding!!! I could not find chervil or sorrel anywhere, so used spinach and chives and it was still fabulous and extremely easy and quick. Cutting the salmon into medallions was a little awkward, but I loved how fast it cooked. My husband went crazy for this dish. Of course, anything with butter and heavy cream is tops on my list for yumminess. My hats off to the creator of this recipe! Thanks.