Saumon à l'oseille with Lemon Butter Sauce

Ingredients

• 4 salmon fillets (150g each) 4 salmon fillets (150g each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup sorrel leaves, chopped (40g) 1 cup sorrel leaves, chopped (40g)
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 cup fish or vegetable broth (240ml) 1 cup fish or vegetable broth (240ml)
• 1/4 cup heavy cream (60ml) 1/4 cup heavy cream (60ml)
• 2 tablespoons unsalted butter (30g) 2 tablespoons unsalted butter (30g)
• Juice of 1 lemon Juice of 1 lemon
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 26g (Saturated Fat: 9g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 34g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the salmon fillets with salt and pepper.
3. 3.
   Heat olive oil in a large skillet over medium-high heat.
4. 4.
   Sear the salmon fillets, skin side down, for 3-4 minutes until crispy.
5. 5.
   Transfer the salmon fillets to a baking dish and bake in the preheated oven for 8-10 minutes, or until cooked through.
6. 6.
   In the same skillet, add the shallots and cook until softened.
7. 7.
   Add the sorrel leaves and cook for 2 minutes until wilted.
8. 8.
   Pour in the fish or vegetable broth and simmer for 5 minutes.
9. 9.
   Remove from heat and let it cool slightly.
10. 10.
    Transfer the mixture to a blender and blend until smooth.
11. 11.
    Return the sauce to the skillet and stir in the heavy cream.
12. 12.
    Cook over low heat for 2-3 minutes until heated through.
13. 13.
    In a separate small saucepan, melt the butter over low heat.
14. 14.
    Add the lemon juice and zest to the melted butter and stir well.
15. 15.
    To serve, place the salmon fillets on a plate, spoon the oseille sauce over them, and drizzle with the lemon butter sauce.

Treat your ingredients with care...

• Sorrel leaves — Sorrel leaves have a tangy flavor that adds a unique taste to the dish. If you can't find sorrel, you can substitute it with spinach or arugula for a milder flavor.
• Salmon fillets — Make sure to choose fresh salmon fillets with firm flesh and a vibrant pink color. This will ensure the best taste and texture in the final dish.
• Lemon — Use fresh lemons for the lemon juice and zest to achieve the brightest and most aromatic flavors.

Tips & Tricks

• To achieve a crispy skin on the salmon, make sure to pat it dry with a paper towel before seasoning and searing.
• If you prefer a smoother texture for the oseille sauce, you can strain it through a fine-mesh sieve after blending.
• For a lighter version, you can substitute the heavy cream with Greek yogurt or coconut cream.
• Serve the dish with a side of steamed asparagus or roasted potatoes to complete the meal.
• If you want to add an extra touch of freshness, garnish the dish with some chopped chives or parsley before serving.

Serving advice

Serve the Saumon à l'oseille with Lemon Butter Sauce on warm plates to keep the salmon at the perfect temperature. Accompany it with a side of steamed asparagus or roasted potatoes to create a well-rounded and satisfying meal.

Presentation advice

Arrange the salmon fillets on the plate with the crispy skin facing up. Spoon the vibrant oseille sauce generously over the salmon, allowing it to flow onto the plate. Drizzle the lemon butter sauce in an artistic pattern around the plate for an elegant touch. Garnish with a sprig of fresh herbs for a pop of color.