Pan Fried Salmon with Sorrel Apple and Scallion Relish
From grizzlybear 16 years ago
- 12 minutes to make
- Serves 4
Many people regard sorrel only as an herb, but the leaves can be used for salads, soups and sauces, as well as in egg dishes. Sorrel's high acidity causes it to discolor when it is cooked in iron pots, or when it is chopped with a non- stainless steel knife. Read more See less
Ingredients
- 4 (4-6 oz.) salmon filets, boneless and skinless shopping list
- salt and freshly ground black pepper to taste shopping list
- juice of 1 whole lemon shopping list
- 1 tablespoon vegetable oil shopping list
- 4 tablespoons butter, divided shopping list
- 2 small granny smith apples, diced small shopping list
- 1 bunch scallions, chopped shopping list
- 1 small bunch sorrel, shredded (about 8 leaves) shopping list
- 1 lemon, sliced for garnish shopping list
How to make it
- 1. Dry salmon on paper towels and season with salt, pepper and lemon juice.
- 2. Add 1 tablespoon vegetable oil and 12 tablespoons butter to a large skillet and heat over medium/high heat. Place the salmon filets (presentation side down) on the hot skillet. Fry until golden brown, turning at least twice.
- 3. In a separate saucepan, gently cook over medium heat in the remaining butter the diced apples, scallions (spring onions), about 2 minutes. Divide among 4 plates.
- 4. Place the cooked salmon filets on top.
- Presentation:
- Sprinkle shredded sorrel and chopped parsley over the salmon. Garnish with sliced or quartered lemon wedges.
People Who Like This Dish 2
- jenniferbyrdez Kenner, LA
- pat2me Nashua, NH
- vincecass Newry, GB
- grizzlybear CA
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The Rating
Reviewed by 2 people-
Keep 'em coming......more salmon recioes the better!!!! Thanks again!!!
pat2me
in Nashua loved it
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" It was excellent "