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
- In a 2-quart sauce pan sauté onion, garlic and celery in olive oil over medium heat until soft and fragrant, about 3 minutes.
- 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.
- 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.
- 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.