Friday, May 29, 2015

Salmon with Sorrel Sauce

The start of the Fairmount Neighborhood Farmers Market is just a week away, starting Sunday June 7, 10 AM-2 PM on the corner of Agate St. and 19th Ave., with fresh produce from Good Food Easy at Sweetwater Farm, pastured meat from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company. We've been enjoying our weekly Good Food Easy CSA throughout the year, and I especially appreciate how it brings new ingredients into our kitchen, like this lovely bunch of sorrel. 

With a new member of the family keeping us very busy, I was happy to discover a rapid and tasty salmon with sorrel sauce recipe on food52 from Mrs. Wheelbarrow. 

The original recipe prepares salmon medallions, but we kept it simple and broiled a whole filet. The creamy sauce was incredibly decadent, but the lemony freshness of the sorrel kept it bright. We feasted on our fish along with baby potatoes and salad, also from our CSA. You can look forward to all of this produce and more at the Farmer Market next weekend.

Salmon with Sorrel Sauce
adapted from Mrs. Wheelbarrow's recipe on food52serves 4
1 pound wild caught salmon filet
3 tablespoons butter
2 cups fresh sorrel leaves, chopped rough
1/2 cup chives
1/2 cup heavy cream
Salt and pepper

1. Adjust an oven rack to be at the very top of the oven. Preheat the broiler. 

2. Prepare all ingredients and stage. This dish comes together quickly and you don't want to be scrambling. 

3. Place the salmon on a sheet pan lined with parchment. Sprinkle salt and pepper over the fish.

4. When the oven is ready, put the salmon under the broiler. It will take about 3-5 minutes. You can make a small incision with a paring knife to check if it is cooked to your taste.

5. While the salmon is broiling, prepare the sauce. In a large, wide skillet, melt the butter until it starts to toast. It should be golden brown. 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. Remove from heat and serve with the salmon.

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