This Roast Salmon with Sautéed Radishes and Sorrel Cream has been on my "to make" list for over a year. After several failed attempts to purchase fresh sorrel, I gave up -- only to find it, last week, growing in my neighbor's herb garden! Of course, our neighbors gave me the sorrel and joined us for dinner. Savory Tomato-Thyme Shortbread with Olive Gremolata was the appetizer served before this meal; Chocolate & Lavender Tartlets, the dessert.
The original recipe calls for making the sorrel cream sauce while the salmon is roasting. I cooked the sauce ahead and held it in my blender container at room temperature until I needed to finish it off. I use a Vitamix which also allowed me to heat the sauce when I was blending. I will show the recipe as printed, but if you do want to make the sauce slightly ahead of time, know that you may do so.
• recipe from Renee Erickson as printed in The Wall Street Journal
• Four 6- to 8-ounche salmon fillets, pin bones removed
• 5 tablespoons butter
• 1 shallot, peeled and thinly sliced
• 1 cup heavy cream
• 2 cups thinly sliced sorrel leaves, stems removed
• 12 radishes with some greens attached, cleaned and halved or quartered lengthwise into bite-size pieces
1. PREHEAT OVEN to 425˚F. Season salmon with salt. Place fillets, skin side down, on a lightly greased sheet pan and transfer to oven. Roast until salmon easily flakes when pressed on but remains slightly darker in color at its center, 10- 15 minutes, depending on thickness.
2. Meanwhile, set a medium sauté pan over medium heat. Swirl in 2 tablespoons butter. Once butter has melted, add shallots and gently cook until translucent, about 7 minutes. Add cream and simmer until slightly reduced and thick enough to coat the back of a spoon, about 5 minutes. Increase heat to medium-high and add sorrel leaves. Cook until leaves just wilt, 1-2 minutes. Remove pan from heat and transfer everything to a blender or food processor. Purée until a smooth, uniform sauce forms, then season with salt to taste.
3. Wipe out sauté pan and set it back over medium-high heat. Swirl in remaining butter. Once butter has melted, add radishes and sauté until just tender and lightly browned, about 5 minutes. Season with salt to taste.
4. To serve, distribute sauce among four plates. Place roasted salmon over sauce and top with sautéed radishes.
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9/18/2014 12:41:06 am
Eileen, this is a wonderfully different recipe, one that I'll check out again in the spring when I have radishes and sorrel and some wild salmon. Merci!
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