Saturday, May 11, 2013

Salmon with Sorrel & Lovage

Salmon with Sorrel & Lovage
Serves 2

Sorrel and lovage shoot out of the ground practically screaming, "Spring!" I was in the mood for poached salmon today. Yesterday I harvested the last of the French sorrel, washed it and bagged it until I figured out more recipes to use it in, and then I saw that the lovage seemed to have sprouted 2-feet tall overnight. I realized the smokey, celery-like lovage would be a great flavor with the lemony sorrel. How could that not be a great thing with poached salmon? It turned out so well I ran to write down the recipe so I wouldn't forget. We buy frozen wild-salmon filets that come individually sealed. It only takes 20-30 minutes to thaw them after setting them in a sink full of cold water.

Don't forget to cut a few large lovage stems into 8-inch straws to put in your drinking glasses!

2 C broth, preferably homemade (chicken, beef or fish)
2 6-ounce salmon filets, thawed if frozen
1 tsp olive oil
1/2 onion, minced
2 garlic cloves, sliced thinly
1/3 C sliced celery, use the tender inner celery heart, sliced 1/4-inch thick, including whole leaves
3 TBL lovage leaves, coarsely chopped, packed tight
1 1/2 C chopped sorrel leaves (roll like a cigar and chop in 1/4-inch shred (save 1/2 C for later)
2 TBL parsley, chopped fine
1 TBL chives, snipped fine with scissors (optional)
1/4 tsp fresh ground pepper, or 10 peppercorns
1/2 tsp sea salt
1/2 lemon, sliced thinly
Garnish: chive spears with a few chive blossoms and/or small lovage sprigs
  1. In a 2-quart sauce pan sauté onion, garlic and celery in olive oil over medium heat until soft and fragrant, about 3 minutes. 
  2. Add broth, lovage, sorrel (save 1/4 cup), parsley, chives, salt and pepper to taste. Simmer for 1-2 minutes on low heat to develop flavors.
  3. Add salmon filets to broth, pressing them so they are submerged a bit, then place lemon slices on top of the fish. Poach the salmon, covered, for 5 minutes over low to medium low heat. Add remaining 1/4 cup sorrel just before serving.
  4. To serve, ladle broth, herbs and vegetables in to large shallow bowls, then place the salmon filets on top and serve. Garnish with some of the fresh herbs and a few lemon slices.

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