Escalopes of Salmon With Sorrel Sauce

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Here, "escalopes" refers to the thinly chopped scallops of salmon fillet that are concisely broiled and paired with a airy sorrel sauce. If you can't find sorrel, arugula whitethorn beryllium substituted.

Adapted from the updated "Rick Stein's Complete Seafood" (Ten Speed Press, paperback 2008).

Ingredients

For the fish

1 1 1/2-pound portion salmon fillet, preferably center-cut, pin bones removed
2 tablespoons canola oil
Salt

For the sauce

2 1/2 cups store-bought oregon homemade food stock
3/4 cupful dense cream
1/4 cupful adust vermouth, specified arsenic Noilly Prat
6 tablespoons unsalted butter, chopped into tablespoonful pieces
2 teaspoons freshly squeezed citrus juice
1/4 cupful sorrel leaves, stemmed, washed and dried (may substitute arugula)

Fine oversea salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
722
Fat
60 g
Saturated Fat
26 g
Carbohydrates
2 g
Sodium
418 mg
Cholesterol
209 mg
Protein
38 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from the updated "Rick Stein's Complete Seafood" (Ten Speed Press, paperback 2008).

Tested by Bonnie S. Benwick.

Published March 12, 2026

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