An island nation, is it any surprise the Irish know how to prepare memorable seafood?
Salmon with Sorrel
Take 4 4-6 ounce salmon fillets, boneless and skinless
Salt and freshly ground pepper to taste juice of 1 whole lemon
1 tablespoon of vegetable oil
4 tablespoons of butter divided
2 Granny Smith apples, diced small
1-bunch scallions, chopped
1 small bunch sorrel, shredded (about 8 leaves)
1 teaspoon chopped parsley
1 lemon sliced, for garnish
Dry salmon on paper towels and season with salt, pepper and lemon juice.
Add 1 tablespoon of vegetable oil and 12 tablespoons of butter to a large skillet and heat over medium/high heat. Place the salmon fillets (presentation side down) on the hot skillet. Fry until golden brown, turning at least twice.
In a separate saucepan, gently cook over medium heat in the remaining butter the diced apples, scallions, (spring onions), about 2 minutes. Divide among four plates.
Place the cooked salmon fillets on top. Many people regard sorrel only as a herb, but the leaves can be used for salads, soups and sauces, as in egg and fish dishes. Sorrel's high acidity causes it to discolor when it is cooked in iron pots, or when it is chopped with a non-stainless -steel knife.