Grilled Salmon with Sorrel Beurre Blanc

Grilled Salmon with Sorrel Beurre Blanc

  • Preparation 5 min
  • Cooking 8 min
  • Servings 6
  • Sans noix
  • Sans gluten
  • Sans oeufs



    • 4-6 about 6 oz (175g) salmon steaks
    • 2 tablespoons (30 ml) olive oil
  • Beurre Blanc

    • 1/2 cup (125 ml) dry white wine
    • 2 tablespoons (30 ml) white wine vinegar
    • 1 shallot, finely chopped
    • 1/2 teaspoon (2.5 ml) black pepper, crushed
    • 1/4 teaspoon (1 ml) salt
    • 1 1/2 cup (375 ml) very cold unsalted butter, cubed
    • 1/2 cup (125 ml) sorrel, chopped


  • Beurre Blanc

Note from Ricardo

Do not throw away the butter sauce if you have any left. It will keep for about a week in the refrigerator. Brush on large shrimp or scallops before grilling in a skillet or on the grill. Delicious! Sorrel is a broad leaf herb with a lightly acidic taste. While waiting to grow it in your garden this summer, you can easily find it in the fruit and vegetable aisle in some supermarkets. The Marvini brand offers sorrel among a large variaty of bagged ready-to-use fresh herbs.

Personal Note