Salmon with sorrel sauce

Name: Salmon with sorrel sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 520 g Salmon; 100 g Oseille (translated from French); 2 pc Shallot; 10 g Butter; 100 ml Vegetable broth; 150 ml Light semi-thick cream (12%); 0.5 pc Citrus limon (L.) Burm. f.; 240 g Brown rice; 400 g Green bean; 0.3 tsp Salt; 1 pinch Black pepper ground

A French bistro classic for weeknights: salmon fillets under a tangy sorrel cream sauce, with brown rice and green beans.

40 min

in total

people

592

calories per serving

In one serving

35 g
Protein: 50 g
Carbs: 26 g
Fat

Ingredients

520 g
Salmon
100 g
Oseille (translated from French)
2 pc
Shallot
10 g
Butter
100 ml
Vegetable broth
150 ml
Light semi-thick cream (12%)
0.5 pc
Citrus limon (L.) Burm. f.
240 g
Brown rice
400 g
Green bean
0.3 tsp
Salt
1 pinch
Black pepper ground

Allergens

fishmilkcelery

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Start the brown rice (about 30 minutes) and steam the green beans (10 minutes).
Soften the sliced shallots in the butter, add the stock and reduce by half. Pour in the cream, then the shredded sorrel: it wilts and turns olive-green within a minute.
Pan-fry the salmon fillets 3–4 minutes per side, skin side first.
Spoon the sauce over the salmon, add a squeeze of lemon and serve with the rice and beans.