Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Orange Glazed Beets
© Lillys-Table.com Photo of Sorrel Salmon
 

Tags: Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Sorrel Salmon

from Sorrel Salmon with Carrot Baked Brown Rice & Beets, the Week of March 11, 2012.
View the next recipe for this meal.

Bright almost citrus infused sorrel balances the sweet richness of wild salmon. If you cannot find sorrel, arugula with lemon zest is a reasonable substitute, although know that it is a completely different flavor.

Ingredients

  • 3 cups sorrel, washed and dried, stems trimmed
  • ½ cup white wine, more if needed
  • ¼ cup heavy cream
  • 1 teaspoon salt, divided
  • 1 pinch black pepper, more to taste
  • ¾ lb salmon, wild, trimmed

Serving Size: 2 People

Share

 

Preparation Instructions

Preheat the oven to 425.

Place the sorrel, white wine, heavy cream, salt and pepper in a blender. Whirl around until smooth.

Place the salmon in a baking dish and pour the sauce around. Bake for 8-12 minutes until the center of the salmon is firm, but not hard to the touch.