Seared Coho Salmon with White Sorrel Sauce

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Description

I have been exploring sauces more to learn some things. This is a seared coho salmon with a white sorrel sauce. Interestingly the sauce I based this on was first served at Troisgros’ Brothers in the 70’s. You deglaze with white wine and vermouth. I updated and tweaked it a bit for ease and speed.

I’ll be honest, this all happens pretty fast as it is a quick pan sauce. The low yield and ingredient amounts are helpful for speed but they move fast in a hot pan. So be prepared. However the whole dish takes only 10-15 minutes which is a bonus.

Ingredients

1 – 2 (6-8 oz, not too thick) Coho Salmon Fillets
8 Fresh Sorrel Leaves, cut chiffonade
Grape seed oil
2 tablespoons white vermouth
2 tablespoons white wine, dry
1/4 cup heavy cream
1 tablespoon butter
* Click to ingredient to choose one

Directions

1
Using a large non-stick skillet put the pan over medium heat.
2
Brush each side of the salmon with the oil lightly and salt both sides a decent amount to taste.
3
Put it in the pan flesh side down and cook for two minutes only.
4
Turn to the other side and cook another two minutes.
5
Put the salmon aside covered with tin foil as it needs to rest for five minutes while you make the sauce.
6
After the salmon is out and on the plate under tin foil resting.
7
Deglaze the pan with the vermouth and white wine.
8
Scapes that wooden spoon all over as it will burn off fast.
9
Reduce it by 2/3 but that’s going to be fast as well.
10
Reduce the heat a bit and add the butter and integrate.
11
Once it is integrated add the heavy cream, reduce quickly to your preferred consistency.
12
Add the sorrel and cook for 30 seconds until it melts.
13
Salt to taste and serve.