Steamed Salmon With Sauce Of Sorrel and Spinach

Ingredients

• 4 salmon steaks (about 6 ounces each), skinned and boned
• Salt and freshly ground pepper to taste
• ¼ cup light olive oil
• 3 tablespoons lemon juice
• 2 teaspoons capers

For the sauce:

• 2 cups tightly packed, rinsed, drained and chopped sorrel
• 1 cup tightly packed, rinsed, drained and chopped spinach
• 2 cups heavy cream
• ½ cup dry white wine
• 2 tablespoons unsalted butter, cold, cut into small pieces
• Lemon juice to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1003 calories; 90 grams fat; 44 grams saturated fat; 1 gram trans fat; 36 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 37 grams protein; 283 milligrams cholesterol; 167 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Rub the salmon steaks with salt and pepper. Combine the oil, lemon juice and capers in a shallow bowl. Add the salmon and turn to coat with the marinade. Refrigerate for an hour.
2. Scald the sorrel and spinach in boiling water. Rinse under cold water, drain and squeeze thoroughly dry. Mince the sorrel and spinach in a food processor, together with a third of a cup of the cream.
3. Combine the remaining one-and-two-thirdscups of cream and wine in a medium-size saucepan. Boil over high heat until reduced by half, about seven minutes. Add the sorrel and spinach and cook two minutes more, stirring.
4. Off heat, stir in the butter a piece at a time, whisking after each addition until thoroughly incorporated. Season the sauce with salt and pepper. Add more lemon juice if a tarter flavor is desired.
5. To serve, divide the sauce among four plates and place the salmon on top.