Skip to main content

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.

Comments

Popular posts from this blog

How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
Keto Pancakes.http://www.thetacticalkitchen.com/keto-pancakes/ Ingredients 1 cup almond flour2 tbsp coconut flour1 tsp baking powder1 tsp baking soda1/2 tsp sea salt4 eggs1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk)1 tbsp coconut oil, melted (more for greasing your griddle or pan)1 tsp vanilla extract The How To’s Mix the dry ingredients together in a bowl.Mix the wet ingredients together in a bowl.Add the wet to the dry and whisk well.Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter.Heat your griddle to 350 degrees.Add some coconut oil to your griddle to keep the pancakes from sticking.Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle.Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes.Keep warm in the oven until ready to serve.Top with…