Steamed Salmon With Sauce Of Sorrel And Spinach Recipes

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STEAMED SALMON WITH SAUCE OF SORREL AND SPINACH



Steamed Salmon With Sauce Of Sorrel and Spinach image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

4 salmon steaks (about 6 ounces each), skinned and boned
Salt and freshly ground pepper to taste
1/4 cup light olive oil
3 tablespoons lemon juice
2 teaspoons capers
2 cups tightly packed, rinsed, drained and chopped sorrel
1 cup tightly packed, rinsed, drained and chopped spinach
2 cups heavy cream
1/2 cup dry white wine
2 tablespoons unsalted butter, cold, cut into small pieces
Lemon juice to taste

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • To serve, divide the sauce among four plates and place the salmon on top.

Nutrition Facts : @context http, Calories 977, UnsaturatedFat 40 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 38 grams, Sodium 897 milligrams, Sugar 4 grams, TransFat 0 grams

PIERRE'S SALMON WITH SORREL



Pierre's Salmon with Sorrel image

This recipe for a tasty salmon dinner comes to us courtesy of Pierre Troisgros, one of only three French chefs whose restaurants have received three stars in the Michelin Guide for more than thirty consecutive years.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11

2 pounds salmon
1 tablespoon peanut oil, for pounding
2 cups Pierre's Fish Stock
2 medium shallots, finely chopped
1/3 cup dry white wine, preferably Sancerre
3 tablespoons dry vermouth
1 1/4 cups creme fraiche
4 ounces sorrel leaves (about 1 quart tightly packed), washed, stemmed, and large leaves torn into two or three pieces
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
Freshly squeezed lemon juice
Coarse salt and freshly ground white pepper

Steps:

  • Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.
  • With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each.
  • Lightly oil two pieces of parchment paper with peanut oil. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness.
  • In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add creme fraiche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.
  • Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.
  • Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).
  • Distribute sauce among four large plates. Place salmon, seasoned side down, on plates. Season with salt. Serve immediately.

STEAMED SALMON WITH A CREAMY CITRUS SAUCE OVER SPINACH



Steamed Salmon With a Creamy Citrus Sauce over Spinach image

Fresh summer citrus flavor. Light, healthy, easy, quick and easy on the budget too. Three components to this recipes, the citrus sauce, the seared spinach and the fish. The sauce is first and then as the fish cooks you can sear the spinach and in about 30 minutes - dinner is on the table. Serve with some baby new potatoes and you have a great dinner.

Provided by SarasotaCook

Categories     Spinach

Time 40m

Yield 4 Fillets, 4 serving(s)

Number Of Ingredients 22

4 salmon fillets
1 orange, sliced
1 cup white wine
2 tablespoons butter
salt
pepper
2 tablespoons butter
2 tablespoons flour
1 cup vegetable stock
1 cup heavy cream
1 orange, juice of
1 teaspoon lemon juice
1 teaspoon garlic, minced
2 tablespoons fresh parsley, fine chopped
salt
pepper
7 ounces Baby Spinach (1 bag pre washed)
1/4 diced pancetta, fine chopped
1 red onion (small cut in half and thin sliced)
1 tablespoon olive oil
vegetable broth
pepper

Steps:

  • Fish -- A easy way to steam salmon is to individually wrap the fillets in saran wrap and steam right in a colander over a pan of water. No clean up and easy. So, my trick is to set a 10x10 piece of plastic wrap in a small cereal bowl or something similar. Then, set the salmon skin side down on the plastic wrap and top with butter, salt and pepper, 2 orange slices and then 1/4 cup wine. Wrap up the salmon like a little package and you are ready to cook it. Bring a medium pan or pot of water to a boil and set a colander or strainer over the top. This way you will be steaming your fish. As the water comes to a boil, start your sauce.
  • Sauce -- In a small pot add the butter and melt on medium heat, add the flour and mix to make a roux. Cook another minute until well combined. Add in 3/4 cup of the vegetable broth, garlic and cream and cook on medium (not boiling) until thickened. It will take about 7-10 minutes. Once thickened, add the lemon and orange juice, parsley and check for seasoning and add salt and pepper to taste. Set on low while you finish the fish and spinach. Before I serve the sauce I add the remaining 1/4 cup broth to thin it out just a bit.
  • Fish Steaming -- Your water is boiling and the salmon is wrapped. As you were making the sauce. Just set your 4 packets on the colander or steamer and cover. You just want the water level so it doesn't come up through the colander or steamer. Cover -- I use an over sized lid or even just a piece of foil. Don't worry if it doesn't fit, it is just meant to keep some of the steam inches The fish will take around 15 minutes.
  • Spinach -- Sauce is done, fish is cooking. Time to saute your spinach. In a large saute pan, add the olive oil and pancetta and cook 4-5 minutes until golden brown. Add in the onion and cook another couple of minutes. Then add in the spinach and a couple of tablespoons of broth and cook just a few minutes until wilted. I don't like to over cook the spinach.
  • Plate -- Place a bed of spinach on each plate. Unwrap the steamed / poached salmon and place each piece on the bed of spinach. Don't worry about the wine in the bottom of the packets, that was just to keep the fish moist as it cooked, but it certainly couldn't hurt to add it right over the spinach.
  • Note: The skin should come right off when you remove from the packets.
  • Top the salmon with the citrus sauce and enjoy. Serve with some buttered new potatoes.
  • Plate the spinach, nicely wilted but still not too overdone, top with the salmon, orange slices and some of the wine and butter and then top with the citrus sauce.
  • Add some new potatoes on the side or rice pilaf makes for a very nice dinner.

Nutrition Facts : Calories 818.9, Fat 48.2, SaturatedFat 23.3, Cholesterol 277.4, Sodium 362.1, Carbohydrate 17.3, Fiber 2.5, Sugar 7, Protein 67.4

PECAN-CRUSTED SALMON WITH SORREL SAUCE



Pecan-Crusted Salmon with Sorrel Sauce image

Categories     Leafy Green     Herb     Bake     Low Carb     Pecan     Salmon     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Sauce
1/2 cup (packed) chopped fresh sorrel or spinach
2 tablespoons dry white wine
1 1/2 teaspoons minced shallots
1 cup whipping cream
1 1/2 teaspoons fresh lime juice
ground white pepper
Fish
1/2 cup pecans (about 2 ounces)
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried
1 tablespoon butter, room temperature
4 6-ounce salmon fillets

Steps:

  • For Sauce:
  • Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
  • For Fish:
  • Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
  • Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
  • Bake salmon until cooked through, about 20 minutes.
  • Meanwhile, bring sauce to simmer.
  • Using spatula, transfer salmon to plates. Spoon sauce around fish.

SALMON WITH SPINACH SAUCE



Salmon with Spinach Sauce image

You won't have to fish for compliments with this tasty recipe. Poaching is a quick and healthy way to prepare an entree as delicate as fish, keeping it moist and tender while cooking. And the flavorful spinach sauce adds a pretty green accent to the pink salmon. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1/3 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon garlic salt
2 salmon fillets (6 ounces each)
1/2 teaspoon lemon-pepper seasoning
4 slices lemon

Steps:

  • In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving., Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon pepper and top with lemon slices. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Discard lemon slices. Serve salmon with spinach sauce.

Nutrition Facts : Calories 533 calories, Fat 43g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 617mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.

SIMPLE STEAMED SALMON



simple steamed salmon image

great for an evening meal or even a light lunch.

Provided by roderick21

Time 40m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Place salmon fillet on a sheet of foil large enough to wrap around with extra space ( like a metallic pasty!)
  • Place the bay leaves on top of the salmon along with mixed herbs, salt and pepper
  • slice the onion into half moons and put on top of the salmon with the lemon wedge
  • fold foil over salmon leaving a small hole at the top and place in a steamer
  • Put the new potatoes into a pan of boiling water with the salmon in the steamer above
  • boil and steam for 25 minutes
  • Serve hot or cold with a crunchy salad and a light french dressing

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