French Sorrel is the only thing the squirrels left me on the west deck. I picked it up at the Sloat Garden Center in Kentfield late fall and it overwintered really well. Fortunately, the flavor of sorrel matches well with lemon (fruiting right now).
Salmon comes to mind, preferably wild-caught salmon from Washington. Thanks to my friend Jessica, I now use Monterey Bay Aquarium’s Seafood Watch: Sustainable Food Guide. The iPhone application is FREE.
- 4 salmon fillets
- 1/2 cup honey-sweet champagne mustard (that’s what I have; though honey mustard is perfect)
- salt & pepper
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon.
- Season both sides of salmon with salt and pepper.
- Place panko in a shallow dish, add four (4) of the salmon fillets and turn to coat.
- Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
French Sorrel Sauce
- 1/2 cup (packed) chopped fresh sorrel or spinach
- 2 tablespoons dry white wine
- 1 1/2 teaspoons minced shallots
- 1 cup whipping cream
- 1 1/2 teaspoons fresh lemon juice
- ground white pepper and salt
- Combine sorrel, wine and shallots in heavy small saucepan.
- Stir over medium heat until sorrel wilts, about 2 minutes.
- Add cream and lemon juice.
- Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender.
- Purée until almost smooth.
- Return sauce to same saucepan.
- Season with ground white pepper and salt.