Recipe for salmon Fillets with white wine, sorrel, shallots, and chard. Enjoy!
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Serves 4 :
Ingredients list for Salmon Fillets in White Wine Sauce Recipe
- 4 salmon Fillets
- 10 ounces (300 g) of sorrel
- 1 1/4 tablespoons (20 g) of margarine
- 2 shallots, minced
- 3 1/2 tablespoons (5 cl) dry white wine
- 1/2 cup (15 cl ) of crème fraîche lightened
- 2 tablespoons tablespoons sunflower oil
Directions
1. Chop the sorrel and shallots
2. Season the salmon fillets
3. Heat the sunflower oil and fry the salmon for between 8 and 10 minutes on each side.
4. Meanwhile, in another skillet, melt margarine in a frying pan to fry the chopped shallots and brown for a few minutes.
5. Glaze with white wine, and then add the chopped sorrel and
cream.
Serve topped with the sorrel sauce.
Advice:
You will find farmed salmon all year and wild salmon in season. Farmed salmon is certainly cheaper, but it is also of poorer quality. Before buying, and regardless of origin, check the price per kilo; there are large differences between whole fish and fillets.
Sorrel season runs from May to October. This plant is special because of its acidic side, as well as its richness in vitamin C, magnesium and iron. There are three main varieties: common sorrel, sorrel spinach, and sorrel blank.
For this recipe, you can also use Swiss chard (or chard) or spinach, and you can substitute white wine for sherry vinegar to glaze the shallots.
— Also Read: Quinoa Salad with Zucchini, Carrots and Black Olives
Pan Seared Salmon Fillets with White Wine Sauce
Try this Delicious Pan Seared Salmon Fillets in White Wine sauce!
Ingredients
- 4 salmon fillets
- 10 ounces (300 g) of sorrel
- 1 1/4 tablespoons (20 g) of margarine
- 2 shallots, minced
- 3 1/2 tablespoons (5 cl) dry white wine
- 1/2 cup (15 cl ) of crème fraîche lightened
- 2 tablespoons tablespoons sunflower oil
Instructions
- Chop the sorrel and shallots
- Season the salmon fillets
- Heat the sunflower oil and fry the salmon for between 8 and 10 minutes on each side.
- Meanwhile, in another skillet, melt margarine in a frying pan to fry the chopped shallots and brown for a few minutes.
- Glaze with white wine, and then add the chopped sorrel and
- cream.
- Serve topped with the sorrel sauce.
Recipe Notes
- You will find farmed salmon all year and wild salmon in season. Farmed salmon is certainly cheaper, but it is also of poorer quality. Before buying, and regardless of origin, check the price per kilo; there are large differences between whole fish and fillets.
- Sorrel season runs from May to October. This plant is special because of its acidic side, as well as its richness in vitamin C, magnesium and iron. There are three main varieties: common sorrel, sorrel spinach, and sorrel blank.
- For this recipe, you can also use Swiss chard (or chard) or spinach, and you can substitute white wine for sherry vinegar to glaze the shallots.
Nutrition
Nutrition information for this recipe.
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