Oh hey. Remember me?
Yes, I know it's been a while. I didn't really mean to take a two week hiatus. Honest. It just sort of happened.
It felt like I blinked and two weeks fly by, gone in a kaleidoscopic blur of gardening, traveling, brunching, biking and sun-worshipping. Oh, and working. Lots and lots of working. (It's how long before I can retire? Ugh.)
I'm in awe of those women who are seemingly able to juggle it all. After a full day of nonstop conference calls and a zillion pointless emails about nothing, I honestly can't muster up the energy to do much more than collapse on the couch and watch bad television.
I owe my sanity to our local farmers' market, which runs on Saturday mornings at Withrow Park. I find myself bounding out of bed bright and early so that I can beat the crowds and seek inspiration in the form of fresh ingredients.
It's there that I first discovered fresh sorrel, mostly because of the intriguing chalkboard sign beside the bundles of bright green leaves that read "Mmmmm... Soup!" I've yet to meet a soup I didn't love, so I was naturally curious.
A quick internet search confirmed that sorrel does indeed make a lovely soup, but it wasn't long before I found myself wandering off in search of other things I could make with my mysterious new friend.
Eventually I landed on a recipe for an astringently bright salad by Ottolenghi that pairs raw rhubarb, peppery watercress, crisp celery and nutty quinoa with a bright green dressing of yogurt and sorrel. It sounded absolutely brilliant (and tangy), but I already had a salad in the works for dinner that night.
That dressing, on the other hand, was calling my name. And since my googling had also uncovered the fact that sorrel and salmon are fast friends, it wasn't exactly a big jump to realise that it would make a perfect sauce for planked salmon fillets.
So into the processor went the sorrel, along with a finely chopped stalk of green garlic (aka garlic scapes), a drizzle of olive oil, a couple of big spoonfuls of creamy Greek yogurt, and a dab of mustard.
The end result is a vibrantly green sauce with a flavour that's equal parts sharply garlicky, subtly lemony and brilliantly fresh. It tastes, for lack of a better word, like spring itself. And just as expected, it's utterly perfect with the subtly woodsy flavour of the planked salmon.
I suppose I'll get around to making that soup eventually, but that's for another day. Today, we feast on salmon. And on springtime.
- 2 12" cedar planks (for grilling)
- 6 skin-on salmon fillets (~6 oz each)
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp fresh ground black pepper
- 3 cups sorrel leaves
- ½ cup Greek yogurt
- ¼ cup finely chopped garlic scapes (aka green garlic)
- 2 tbsp olive oil
- ½ tsp Dijon mustard
- ½ tsp salt
- About 1 hour before you're ready to fire up the grill, place the cedar planks in a large pan of water to soak.
- Strip the stems from the sorrel, and discard. Finely chop the leaves into thin strips to make a chiffonade.
- In the bowl of a food processor, combine the chopped sorrel with the remaining dressing ingredients. Process until smooth. Taste to check for seasoning, and adjust as necessary.
- Preheat grill to medium-high heat. Brush the salmon with olive oil, and sprinkle generously with salt and pepper.
- Arrange the salmon fillets skin-side down on the soaked planks, spacing them at least 1" apart, and place on the preheated grill. Close the lid and cook for about 10-15 minutes, or until the salmon is opaque and flakes easily with a fork.
- To serve, place the individual fillets onto plates, and spoon a generous dollop of sauce onto each fillet.
OK, I have to tell you, even before my vegetarian/vegan days, I never liked salmon. Can we still be friends though? Please? Because I think my passion for your sorrel sauce might help you forgive me for that salmon slight. At least I hope that's the case. You're one of the few people that I would say this about - I think I love your writing more than I love your photography...and you've got some pretty darn good photographs!
Nancy @ gottagetbaked says
TOTALLY! After a long day of sitting on my ass in front of my computer, alternating between boredom due to boring legal research and being frustrated (almost homicidal) over unreasonable clients and colleagues, I don't want to do jack when I get home. I barely muster up enough energy to cook some food when all I want to do is curl up in a ball and rock myself, saying "this is all bad dream, this is all a bad dream" only to wake up the next day and start all over again. Planked salmon smothered in a taste of spring would be the perfect reprieve from my life! These photos look amazing, Isabelle.
Nutmeg Nanny says
This dish look so summery and delicious. I have yet to find sorrel around here but I think I just need to hit up some more farmers markets :)
I can honestly say I have never tasted sorrel. Thanks for introducing me to this, I'll have to check it out.
Nikki @Niksnacks says
I must admit: I'm not a fan of sorrel but a local brewery had a lemon sorrel beer that I feel in love with...maybe I'll give it another try--if I can find done salmon as beautiful as what you photographed here!
I'm off to find some sorrel leaves. I just love everything about this dish and can't wait to make it!
Ginny McMeans says
What a beautiful dish. Looks like everything is made just perfect!
Lana @ Never Enough Thyme says
You've just reminded me that I haven't planted sorrel in my garden for the last few years! Now I'm missing it terribly. Setting my alarm to get to the farmer's market early tomorrow morning :-)
Angie | Big Bear's Wife says
I was just telling my husband last night that's it's crazy how tired and worn out I am by the end of the day! But this is a fantastic recipe to bounce back with!
Jessica (Savory Experiments) says
We love the smokey flavor that comes from cooking salmon on a plank. I'm intrigued by your Yogurt-Sorrel Sauce, I'm not sure I've ever tasted sorrel leaves.
Ashley @ Wishes & Dishes says
Hey, two week breaks need to happen once in a while! I know they do for me at least. This salmon looks irresistible!
Kim Beaulieu says
I love you. I love this dish. I love the sauce. That is all.