This recipe for salmon fillet with asparagus and sorrel sauce is my little spring treat! I developed it after discovering a bunch of fresh sorrel at my local market. This herb, with its unique tangy flavor, completely transforms a classic fish dish.
What I love about this dish is the perfect balance between the richness of the salmon, the crisp freshness of the asparagus, and the sorrel sauce that adds a delicious touch of acidity. Sorrel, often overlooked, truly deserves to be rediscovered – it's packed with vitamins and minerals.
You can adapt this recipe to your liking: replace the salmon with trout or cod, or even try it with tofu patties for a vegetarian version. The important thing is to maintain this beautiful harmony of spring flavors.
This is the kind of dish that impresses without being complicated, perfect for a dinner with friends or a family meal when you want to treat yourself with beautiful seasonal produce.
Salmon steak with asparagus and sorrel sauce
4
parts28
minutes28
minutes485
kcal56
minutesA grilled salmon fillet served with crisp green asparagus and a delicious creamy sauce made with fresh sorrel. A refined and flavorful spring dish.
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Ingredients
4 salmon steaks, 150g each
500g of green asparagus
100g of fresh sorrel
200 ml of liquid cream
2 shallots
1 lemon
400g of new potatoes
2 tablespoons of olive oil
30g of butter
10 cl of dry white wine
Salt, freshly ground pepper
Preparation steps
- Wash the new potatoes and cook them for 20 minutes in boiling salted water with their skins on. Drain and set aside.
- Snap off the tough ends of the asparagus, peel the lower parts of the stalks, and cook them for 8 minutes in boiling salted water. Plunge them into ice water to stop the cooking process.
- Finely chop the shallots. In a saucepan, sweat them with 15g of butter for 3 minutes without browning.
- Add the white wine, reduce by half, then pour in the cream. Simmer for 5 minutes over low heat.
- Wash the sorrel, remove the stems, and roughly chop the leaves. Stir them into the sauce and cook for 1 minute until wilted. Season with salt and pepper, and keep warm.
- Remove the salmon from the refrigerator 15 minutes before cooking. Season the fillets with salt and pepper.
- Heat the olive oil in a large frying pan. Sear the salmon fillets skin-side down for 4 minutes, turn over and cook for another 3 minutes. The flesh should remain pink in the center.
- Reheat the asparagus in a pan with the remaining butter for 2 minutes. Cut the potatoes in half and quickly pan-fry them.
- Arrange the asparagus and potatoes on plates, place the salmon fillets on top and generously coat with sorrel sauce. Add a lemon wedge.
📊 Nutritional Information
1 serving (approx. 380g)
| Nutrient | Value |
|---|---|
| Calories | 485 kcal |
| Proteins | 32g |
| Carbohydrates | 28g |
| including sugars | 6g |
| Lipids | 28g |
| including saturated fatty acids | 12g |
| Fibers | 5g |
| Sodium | 320mg |
| Vitamins | |
| Vitamin D | 85% of the recommended daily allowance (RDA) |
| Vitamin C | 35% AJR |
| Vitamin K | 120% of the recommended daily allowance (RDA) |
| Minerals | |
| Potassium | 18% AJR |
| Phosphorus | 25% AJR |
| Iron | 12% AJR |
* RDA = Recommended Daily Allowance