Rick Stein’s salmon with sorrel sauce
- August 2015
- Serves 4
- Hands-on time 15 min
Rick Stein’s salmon recipe will take you to the seaside with its fresh, coastal flavours. You could also use sea trout instead of salmon. This recipe uses sorrel, which can be in season in the UK from May onwards.
Or, for something a bit different, you could try this recipe with sardines and sorrel.
- Gluten-free recipes
- 46.7g (17.7g saturated)
- 1.3g (1.2g sugars)
We’ve used the slices from a side of salmon. Ask your fishmonger for a side, then slice it yourself with a thin-bladed knife, or use slices from filleted fish.
Make the sauce up to 2 days in advance. Keep covered in the fridge, then reheat to serve.
Sorrel is a large-leafed herb with a lemony, very sharp taste, available in the warmer months from speciality shops or greengrocers. If you can’t find it, use watercress or young spinach leaves, tossed at the last minute in a bit of lemon juice.
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