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The main dish, French classic

Salmon with sorrel sauce

Salmon with sorrel sauce is a classic French dish for 6 people, ready in 35 minutes with 25 minutes of active work. The creamy sorrel sauce is made in the morning, leaving only the salmon to sear just before serving. It's easy to make, around €7.80 per person, and the key is adding the sorrel off the heat so it keeps its tang.

Pan seared salmon draped in that famous sorrel sauce, fresh and tangy, a true monument of French cooking.

Salmon with sorrel sauce
For
6 people
Work
25 min
Total time
35 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€7.80
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Sorrel sauce is that soft green, tangy, slightly lemony cream that cuts through the richness of pan seared salmon. Sorrel brings a brightness no other green quite matches, balancing creamy and fresh in a way that defines this dish. The crispy salmon skin contrasts with the smooth sauce, and the basmati rice soaks up everything without weighing the plate down.

This is a spring and summer dish, when sorrel is at its best, perfect for a slightly dressed up dinner with friends that still won't keep you in the kitchen all evening. It also works well for a family meal, kids generally like salmon and rice, and the sauce stays mild despite its tang. Serve it as a main course after a light starter, or move straight on to a fresh dessert.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 1 step
  3. Before the guests arrive 2 steps, 11 min
  4. When it's time to serve 3 steps, 10 min

In the morning, prep the sorrel and shallots. Just before guests arrive, make the sauce base with the white wine and cream, and keep it warm off to the side. At serving time, cook the rice, sear the salmon, reheat the sauce with the sorrel and lemon, then plate everything right away.

The ingredients

6 people

Fish counter

  • Salmon fillets, skin on 6

Fruits and vegetables

  • Sorrel 300 g
  • Shallots 2
  • Lemon 0.5

Pantry

  • Dry white wine 10 cl
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 30 cl
  • Butter 40 g

Allergens Fish, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Wash the sorrel, remove the thick stems and slice the leaves into ribbons. Finely chop the shallots.

    Pull the center stem down and out in one motion, it comes away easily.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Sweat the shallots in a little butter, deglaze with the white wine and reduce until almost dry. 6 min

    Reduce over medium heat so the wine's flavor concentrates.

  2. Add the cream, let it thicken for 5 minutes, season with salt and pepper, and set the sauce aside without the sorrel. 5 min

    Keep it warm, it will reheat in about two minutes.

When it's time to serveThe final touches, right in front of your guests.

  1. Cook the rice in salted water while you sear the salmon fillets skin side down for 4 minutes, then flip for 2 minutes. 8 min

    Press the fillets with a spatula at first so the skin crisps evenly.

  2. Reheat the sauce, stir in the sorrel until it melts in about 1 minute, then add the lemon. 2 min

    Off the heat, the sorrel keeps melting in without turning gray.

  3. Spoon the sauce onto the plates, set the salmon on top and serve with the rice.

    Place the salmon on the sauce so the skin stays crisp.

Our tips to get it right

  • Pick salmon fillets of the same thickness so they all finish cooking at the same time in the pan.
  • Pat the salmon skin completely dry before searing it, it crisps up better and won't stick to the pan.
  • If the sauce thickens too much while it waits, loosen it with a spoonful of water or white wine when you reheat it.

The variations

  • Swap the sorrel for spinach with an extra squeeze of lemon, the flavor will be milder and less tangy.
  • For a fish free version, keep the sorrel sauce and serve it over pan seared chicken breasts instead.
  • To go faster, make the sauce the day before and just reheat it while you sear the salmon at the last minute.

What to serve it with

  • Basmati rice, already included in the recipe
  • Steamed asparagus as a starter or side
  • Dry white wine, like sancerre or chablis

Storage

The sauce keeps for 2 days in the fridge in a sealed container, but the cooked salmon tastes best the same day. Reheat the sauce gently over low heat without boiling it so it doesn't split. This dish doesn't freeze well because of the cream and sorrel.

Questions about this recipe

Can I use frozen sorrel instead of fresh?

Yes, frozen sorrel works well in this sauce, just thaw and drain it before adding. The flavor is slightly less sharp than fresh but still very good.

How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and still looks slightly translucent in the center. For standard fillets, count about 4 minutes skin side down and 2 minutes on the other side.

Can I make this without white wine?

Yes, replace the white wine with vegetable broth and a splash of lemon juice to keep some brightness. The result will be a touch less fragrant but still enjoyable.

How do I plate this nicely for guests?

Spoon the sauce onto the plate first, then place the salmon on top with the crispy skin facing up. Add a small dome of rice on the side and finish with a turn of the pepper mill.

Can a salmon with sorrel sauce be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 1 step, before the guests arrive, 2 steps, when it's time to serve, 3 steps.

How long does it take to make a salmon with sorrel sauce?

Allow 35 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a salmon with sorrel sauce?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a salmon with sorrel sauce cost?

About €7.80 per person, that's €46.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Remember to ask your guests about their allergies before putting your menu together.

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