Tag Archives: sorrel

Salmon with Sorrel and Vermouth Sauce

This is a simple dish but the flavour of the sauce is absolutely incredible – on first tasting my words were, “ Oh wow, I wish I’d made more!’ I love salmon and I’m always looking for different ways of preparing it: this is going to be a regular – such a treat!

Serves 2

What you need…

1 x baking tray, covered in foil

200g salmon fillet, cut into 2cm-thick slices

1 shallot, chopped finely

75ml vermouth

75ml dry white wine

150ml double cream

Sea salt and black pepper

50g sorrel leaves, sliced finely

Your favourite salad leaves (I like a mix of iceberg, basil, rocket and chicory)

House dressing (see below)

For the house dressing

1 egg yolk

1 teaspoon Dijon mustard

2 teaspoons runny honey

2 tablespoons cider vinegar

150ml rapeseed oil

1 shallot, finely chopped

2 garlic cloves, chopped

1 tablespoon flat-leaf parsley, finely chopped

1 tablespoon mint leaves, finely chopped

1 tablespoon basil leaves, finely chopped

1 tablespoon thyme leaves, finely chopped

Sea salt and black pepper

What to do…

First, knock up the fabulous salad dressing: place the egg yolk in a bowl with the mustard, honey and cider vinegar. Use an electric handheld whisk to beat together. Then, gradually add the oil, whisking the whole time, until the mixture is thick and creamy. Add the remaining ingredients, seasoning to taste, whisk to thoroughly incorporate and then pour into a screw top jar and pop in the fridge until needed.

When you’re about ready to eat, pop your salmon slices on the foil and set aside.

Heat a medium saucepan until hot and then tip in the shallot, vermouth and white wine, cooking for about 5 minutes until reduced by half. Add the cream and cook for 2-3 minutes until reduced and thickened.

Meanwhile, pop your salmon under the grill for 3 minutes, until just cooked through. Chuck all your salad leaves into a serving bowl.

Season the sauce to taste and then stir in the sorrel leaves. Divide the sauce between 2 plates and then place salmon slices on the top.

Drizzle some house dressing over the salad leaves and toss to thoroughly coat. Serve salad alongside the fabulous salmon and sauce. Absolutely fabulous!

Tips…

The only finicky element to this recipe is the preparation of the delightful salad dressing so I prepared mine in advance and chucked it all in a screw top jar to be kept in the fridge. The quantity made is double what is required so the remainder can be used for another salad – the dressing will keep in the fridge for a few days.

I struggled to find sorrel in supermarkets, but it’s dead easy to grow in the garden and has a lovely, unique fresh, slightly lemony flavour that’s great raw in salads.

Inspired by…

James Martin

How easy…

Once the salad dressing was sorted, dead easy and dead quick…and fabulously delicious!