Salmon with Fresh Sorrel Sauce

Salmon with Fresh Sorrel Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Sorrel is a tart, slightly sour spring herb. You can substitute watercress or arugula, if you'd like. The bread helps thicken the sorrel sauce for a consistency that is similar to pesto.

Yield:

8 servings (serving size: 1 fillet and 2 tablespoons sorrel sauce)

Recipe from

Nutritional Information

Calories 315
Caloriesfromfat 45 %
Fat 15.8 g
Satfat 3.4 g
Monofat 6.1 g
Polyfat 5 g
Protein 37.8 g
Carbohydrate 3.8 g
Fiber 1.2 g
Cholesterol 87 mg
Iron 1.8 mg
Sodium 437 mg
Calcium 53 mg

Ingredients

Sauce:
1 cup coarsely chopped fresh parsley
1 cup chopped sorrel
2/3 cup water
1/2 cup chopped fresh chives
1/4 cup coarsely chopped walnuts, toasted
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, chopped
1 (1-ounce) slice white bread
Fish:
8 (6-ounce) salmon fillets (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preparation

To prepare sauce, combine first 10 ingredients in a food processor; process until smooth.

Preheat broiler.

To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a fork. Serve fish with sorrel sauce.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Lorrie Hulston Corvin,

March 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note