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Fish, Northern, Eastern and Western France

Salmon with sorrel sauce and rice

Salmon with sorrel sauce and rice is a fish dish for 4 people, ready in 30 minutes, rated easy, for €4.20 per person. The salmon fillet is seared skin side down, then topped with a creamy shallot and sorrel sauce. The key is adding the sorrel right at the end, so it keeps its tang.

Tonight, the Troisgros brothers' classic, a pan seared salmon fillet under a creamy sorrel sauce, with rice.

Salmon with sorrel sauce and rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This dish pairs the rich, tender salmon with the sharp tang of sorrel, softened by heavy cream. The skin, seared without flipping too soon, turns crisp and contrasts with the pink flesh and the silky sauce. Plain white rice soaks up the sauce and balances the dish without ever hiding it.

It is a weeknight recipe that feels special without any real effort, just as good for a quick dinner as for having people over. Kids tend to like it, since the sorrel turns mild once it cooks down in the cream. Mon Chou suggests this classic for warmer months, when fresh sorrel is easy to find at the market.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Fruits and vegetables

  • Sorrel 150 g
  • Shallot 1

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Pantry

  • Dry white wine 10 cl
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Wash the sorrel, remove the stems and thick ribs, then roughly chop it.

    Pull the stems off with a quick flick of your hand, they come away in one go.

  2. Cook the rice in salted water, drain it, and keep it warm. 11 min

    A small piece of butter in the drained rice makes it glossy.

  3. Soften the chopped shallot in the butter, add the white wine, and let it reduce. 3 min

    The wine should almost fully evaporate.

  4. Add the cream, sorrel, salt and pepper, and let it melt together. 3 min

    The sorrel turns grayish as it cooks, that's normal, the flavor is what matters.

  5. Cook the salmon fillets in hot oil skin side down, flip, and serve topped with the sauce and rice. 8 min

    Let the skin crisp up without flipping it too soon.

Our tips to get it right

  • Pick salmon fillets of the same thickness so they all cook at the same rate.
  • Take the salmon out of the fridge ten minutes before cooking, the flesh cooks more evenly.
  • Taste the sauce before serving, sorrel's tartness varies by season, adjust the salt if needed.

The variations

  • Swap the sorrel for fresh spinach with a squeeze of lemon if you can't find any, the flavor will be milder.
  • For a fish free version, replace the salmon with pan seared chicken breasts and keep the same sorrel sauce.
  • For picky kids, serve the sauce on the side and offer plain rice and salmon, some prefer it without the cream.

What to serve it with

  • A glass of dry white wine
  • Steamed asparagus
  • A simple green salad

Storage

Store leftovers in the fridge in a sealed container for up to 2 days. The creamy sorrel sauce doesn't freeze well, it tends to split. Reheat gently in a pan over low heat, without boiling, so the sauce stays smooth.

Questions about this dish

Can you use frozen sorrel?

Yes, frozen sorrel works well in this recipe. Add it straight to the sauce without thawing, it wilts just as fast as fresh sorrel.

How do you know when the salmon is cooked?

The flesh should turn pale pink and flake easily with a fork. Plan for about 8 minutes total for a standard fillet, always starting skin side down.

Can you make the sauce ahead of time?

You can prepare the shallot and white wine base a few hours ahead. Add the cream and sorrel only right before serving to keep the right texture and flavor.

What white wine should you use?

A simple dry white wine works fine, like a muscadet or sauvignon blanc. Avoid sweeter wines, they would throw off the sorrel's tang.

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

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a salmon with sorrel sauce and rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon with sorrel sauce and rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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