CLASSIC BAKED SALMON in SORREL SAUCE from: http://www.junedarville.com/Sorrel-Recipe.html#.U8rbt7HDXwY 10,5 oz (300 g) fresh salmon
½ cup (120 ml) heavy cream
1 small shallot
1 cup (240 ml) dry white wine (or vermouth)
a handful fresh sorrel leaves
2 tbsp mustard seeds
1 tbsp butter
2 tbsp olive oil
2 tsp strong mustard
pepper
salt Thoroughly rinse the fresh sorrel leaves under cold running tap water. Let them drain in a sieve. Set the sorrel aside until later. Peel and chop the shallot and add it together with half of the butter and the mustard seeds to a medium saucepan. Place this over medium heat and gently cook the shallots in the melting butter for 3 minutes. Add the dry white wine (or vermouth).
Let this reduce by at least half over low heat. This will take about 8 to 10 minutes. Then pour in the fresh cream. Season with a pinch of pepper and salt.
Bring the sauce to a simmer and cook for 10 to 12 minutes over very low heat. Stir regularly. In the meantime cut the salmon in half. Season both pieces on all sides with pepper and salt. Pour the olive oil in non-stick pan and place it over medium-high heat. Once the oil is hot add the seasoned salmon.
Brown the salmon in the oil on all sides until cooked the way you like it. Remove the salmon from the pan and cover with a piece of tinfoil for now. Add the strong mustard to the cream sauce. Stir well and check the seasoning. Add extra pepper, salt or mustard to taste if necessary. Now take the cream sauce off the heat and stir in the drained and chopped sorrel. Place the cooked salmon onto plates. Drizzle with the creamy sorrel sauce. Serve immediately.
Springtime lemon brodetto with rice
from: http://immigrantstable.com/2014/06/30/springtime-lemon-broth-sorrel-peas-rice/#.U8rcs7HDXwY 2 cups of wholegrain rice
2 tablespoons olive oil
4 shallot, diced
The juice of 2 lemons
The zest of 1 lemon
4 cups vegetable broth
2 cups peas (fresh or frozen)
a bunch of sorrel (about 2 cups)
Chopped dill weed (optional, for serving)
Chopped cilantro (optional, for serving)
Chopped mint (optional, for serving)
A drizzle of fruity olive oil (optional, for serving)
Vegan cream cheese, regular crème fraiche or sour cream (optional, for serving) 1. Prepare rice according to your usual method. Set aside.
2. To make the lemon brodetto, warm the olive oil in a medium saucepan over medium heat. Finely chop shallots and add to pan. Chop garlic finely. Sauté shallots until tender, about 7 minutes, adding the chopped garlic in the last minute. Add the lemon juice, zest, and broth. Bring brodetto to a simmer.
3. Chop sorrel and defrost frozen peas, if using frozen. Once simmering, add 1.5 cup peas and sorrel to pot. Bring to a boil and cook until the sorrel wilts and the peas are just cooked through, about two to five minutes (fresh peas will take a bit longer). Do not overcook. Chop dill, cilantro, and mint finely. If keeping the soup for a later time, add herbs to pot.
4. To serve, plop ½ cup of rice in each bowl. Ladle soup around rice. Taste, and if soup is too sour, or you want some creaminess, add vegan sour cream or regular creme fraiche, if using (I like the sour notes in mine, so I don't bother with the cream). Sprinkle with fresh herbs, and serve.
Beet, Cucumber, and Feta Salad with Basil from: www.thingsimadetoday.com/2014/07/16/beet-cucumber-feta-salad-basil/ olive oil
1 lb beets, trimmed and cut into bite size pieces
salt and pepper
1 large cucumber, quartered and cut into bite size pieces
4 ounces feta, crumbled
¼ cup basil, chopped
For the dressing:¼ cup olive oil
2 tablespoons lemon juice tablespoons red wine vinegar
salt and pepper to taste 1. Preheat oven to 400.
2. Place beets on a baking sheet in a single layer. Generously drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes, turning half way, until tender. Remove from oven and let cool completely.
3. In a large bowl, mix together beets, cucumbers, feta, and basil.
4. In a small bowl, whisk together olive oil, lemon juice, and red wine vinegar. Pour dressing onto vegetables and toss salad. Adjust salt and pepper to taste. "
· Nine Crispy, Crunchy Cucumber Recipes from: http://www.self.com/flash/recipes-blog/2014/07/crispy-crunchy-cucumber-recipes/ · 22 Refreshing Cucumber Recipes from: http://www.chow.com/galleries/317/22-refreshing-cucumber-recipes#!7340/momofuku-kirby-cucumber
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