Sorrel and salmon are both in season now, which is great because they are an absolutely amazing pairing. Sorrel is a delightfully zingy green (some classify as an herb), with a flavor reminiscent of lemons and kiwis. If you are unfamiliar with sorrel, you may find at your local Farmer’s Market, Whole Foods, and even some grocery stores.
This hot sorrel salad is inspired by the traditional French treatment of sorrel. It’s crazy good with baked salmon (my usual method for baking salmon is to wrap steaks of fillets in parchment or tinfoil, unseasoned, and bake at 375F for 20 minutes). Serves 4-5.
- 2 bunches fresh sorrel (about 8-10 cups chopped)
- 1 medium yellow onion, diced
- 3 Tbsp unsalted butter, tallow, bacon fat or extra virgin coconut oil
- ¼ cup full fat coconut milk
- ¼ cup white wine
- Peel and quarter onion and then cut into thin slices. Chop sorrel into 1-1½” pieces.
- Heat butter (or other cooking fat) in a large skillet over medium-high heat.
- Add onions and cook until soft and starting to brown (about 5-6 minutes), stirring occasionally.
- Add sorrel and wine. Continue to stir occasionally. Cook until greens are completely wilted and stems are soft (about 5-6 minutes).
- Stir in coconut milk, remove from heat and serve immediately. Enjoy!