PECAN-CRUSTED SALMON WITH SORREL SAUCE
Categories Leafy Green Herb Bake Low Carb Pecan Salmon Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- For Sauce:
- Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
- For Fish:
- Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
- Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
- Bake salmon until cooked through, about 20 minutes.
- Meanwhile, bring sauce to simmer.
- Using spatula, transfer salmon to plates. Spoon sauce around fish.
SALMON WITH SORREL SAUCE
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan over high heat combine shallots, wine and vermouth. Cook until mixture is almost evaporated. It should have a syrupy consistency. Add cream and bring mixture to a simmer. Cook, stirring frequently, for 30 minutes. Remove from heat and strain sauce through a fine sieve into a clean saucepan.
- Tear sorrel into thumb-size pieces and drop into sauce. Add lemon juice, salt and pepper to taste, and cook briefly, stirring. Remove from heat and keep warm.
- Cut salmon in half widthwise. Then halve each piece, leaving four portions. Pound each piece lightly with the back of saucepan to make surface even.
- Season salmon on skin side with salt and pepper. Cook fillets in a nonstick pan over medium-high heat for 30 seconds. Flip and cook another 30 seconds.
- Distribute sorrel sauce evenly over center of 4 warm serving plates. Place a salmon fillet over each, arranging some sorrel strands around them. Serve immediately.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 679 milligrams, Sugar 4 grams
SALMON CAKES WITH SORREL SAUCE
With these quick and easy salmon cakes, you can have dinner ready in 30 minutes or less.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Mix salmon, potato, eggs, scallions, 1/2 teaspoon salt, and the pepper in a bowl. Form into twelve 2 1/2-inch cakes.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half the cakes, and cook until golden, 2 to 3 minutes per side. Repeat with remaining oil and cakes.
- Bring cream to a simmer in a small saucepan over medium heat. Add sorrel and parsley, and cook for 2 minutes. Puree with lemon juice and the remaining 1/4 teaspoon salt in a blender or a food processor until smooth.
- Spoon sauce over salmon cakes, and serve immediately.
SALMON WITH SORREL SAUCE
Provided by Marian Burros
Categories dinner, lunch, weekday, main course
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Place salmon and wine in sauté pan, and cover; bring to boil. Simmer to poach until salmon is cooked. (Follow the Canadian rule: measure salmon at its thickest part and cook 8 to 10 minutes to the inch.)
- Wash and dry sorrel. Place in food processor and chop. Add mayonnaise, and process until mixture is smooth and bright green. Spoon over salmon, and serve.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 294 milligrams, Sugar 3 grams
PIERRE'S SALMON WITH SORREL
This recipe for a tasty salmon dinner comes to us courtesy of Pierre Troisgros, one of only three French chefs whose restaurants have received three stars in the Michelin Guide for more than thirty consecutive years.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.
- With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each.
- Lightly oil two pieces of parchment paper with peanut oil. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness.
- In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add creme fraiche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.
- Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.
- Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).
- Distribute sauce among four large plates. Place salmon, seasoned side down, on plates. Season with salt. Serve immediately.
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