Salmon with Sorrel Cream Sauce

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A classic French bistro dish where pan-seared salmon rests in a velvety cream sauce infused with fresh sorrel. The herb's bright, lemony tang cuts beautifully through the richness of the butter and cream, creating an elegant balance that lets the fish shine.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 38 gFat
• 18 gSaturated Fat
• 4 gCarbs
• 1 gFiber
• 2 gSugar
• 40 gProtein
• 280 mgSodium
• 720 mgPotassium
• 90 mgCalcium
• 1.8 mgIron
• 25 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the salmon

• 4 skin-on salmon fillets, 6 oz each
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground white pepper

For the sorrel cream sauce

• 3 tbsp unsalted butter, divided
• 2 medium shallots, finely minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 5 oz fresh sorrel leaves, stems removed and torn
• 1 tbsp fresh lemon juice
• 1/4 tsp fine sea salt
• Pinch of white pepper

For garnish

• 1 tbsp fresh chervil or flat-leaf parsley leaves
• 4 lemon wedges

Directions

1. Pat the salmon fillets very dry with paper towels and season both sides generously with salt and white pepper.
2. Heat the olive oil in a large stainless skillet over medium-high heat until shimmering. Place the salmon skin-side down and press gently for 30 seconds; sear for 4 minutes until the skin is crisp and golden.
3. Flip the fillets and cook for 2 to 3 minutes more for medium doneness. Transfer to a warm plate and tent loosely with foil.
4. Return the skillet to medium heat and melt 2 tablespoons of butter. Add the minced shallots and cook for 2 minutes until soft and translucent, scraping up any browned bits.
5. Pour in the white wine and simmer until reduced by half, about 3 minutes. Add the heavy cream and simmer gently for 4 to 5 minutes until the sauce coats the back of a spoon.
6. Stir in the remaining 1 tablespoon of butter, then add the sorrel leaves. Cook for 1 to 2 minutes just until wilted, then season with salt, white pepper, and lemon juice.
7. Taste the sauce before adding extra lemon; sorrel is naturally tart, so adjust sparingly. Return the salmon fillets to the pan, spoon the sorrel sauce over the top, and warm through for 1 minute.
8. Plate each salmon fillet, spoon the bright green sorrel cream sauce around and over the fish, and finish with a scattering of fresh chervil and a lemon wedge on the side.

Cook’s Notes

• Sorrel wilts dramatically, so buy a generous bunch and don't worry if the pile looks large before cooking.
• For a reliable substitute, combine 4 oz baby spinach with the zest of 1 lemon and an extra squeeze of juice.
• Cook the salmon only to medium so the flesh stays moist and silky against the rich cream sauce.
• Use a stainless or enameled pan for the sauce to keep the cream pale and avoid a metallic taste.
• Sorrel contains oxalic acid, so those with kidney concerns should enjoy this dish in moderation.

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