This baked salmon recipe is a real favourite of mine as the flavour combination of Salmon and Sorrel is a marriage made in heaven.
Salmon is rich in omega 3 fatty acids and it needs something sharp to balance the dish, and for this dish sorrel’s distinctly citrus flavour is perfect.
Sorrel is a very underused herb and because of this it isn’t the easiest of herbs to get hold of, but if you can get hold of it buy the living variety as it grows back in abundance when you plant it out in a herb garden.
It’s also great combined in a herb salad.
Here’s the Baked Salmon recipe with Sorrel Sauce:
- 2 6oz(200g) skinless salmon fillets
- 3 tbsp of fish sauce (or soy)
- 1 lime, juice only
- 1 inch finger of fresh ginger, grated
- 1 garlic clove, grated
- 2 tbsp of sesame seeds
For the sauce:
Take a suitable sized dish and add the fish sauce, lime, ginger, garlic and a little ground pepper. Place the salmon fillets in the mixture and allow them to marinate.
Preheat your oven to 200 C/400 F/Gas 6.
After 20 minutes take the salmon fillets out of the marinade as the acid in the lime juice will start to cook them.
Then place the salmon fillets onto a foil-lined baking tray and sprinkle them on top with the sesame seeds.
Then place them in the oven for 12-15 minutes until the fish is just cooked.
Try to make sure you don’t overcook your salmon, it should be served a little pink in the middle.
Meanwhile chop the spring onions into small rounds and briefly chop the sorrel leaves.
Add them to a food processor and blend until it resembles a rough paste. Then add the yoghurt and some seasoning and blend very briefly to combine. Check the seasoning and alter if required.
Then simply plate up the salmon when it’s ready, and spoon over the sorrel sauce.