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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Salmon with Fresh Sorrel Sauce

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.

Cooking Light MARCH 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 45%
  • Fat: 15.8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 5g
  • Protein: 37.8g
  • Carbohydrate: 3.8g
  • Fiber: 1.2g
  • Cholesterol: 87mg
  • Iron: 1.8mg
  • Sodium: 437mg
  • Calcium: 53mg
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Salmon with Fresh Sorrel Sauce recipe

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