Here, "escalopes" refers to the thinly cut scallops of salmon fillet that are briefly broiled and paired with a light sorrel sauce. If you can't find sorrel, arugula may be substituted.

Preheat oven to 300 degrees. Line a baking sheet with foil. Place salmon on the foil and spray both sides with olive oil. Sprinkle with salt and pepper to taste. Bake in oven 20 minutes. Meanwhile ...

Sorrel Sauce. While I hadn't tasted sorrel before moving to France, I came to know it through a really popular salmon dish called saumon à l'oseille (meaning salmon with sorrel).

4 ounces (one big bunch) fresh sorrel leaves, stems removed . 6 halibut fillets, 7 to 8 ounces each . 6 teaspoons dry white wine . 1 egg white, lightly beaten, if using parchment paper ...

Refreshing grilled Salmon with Sorrel Sauce pairs succulent salmon with tangy French sorrel, a hardy garden herb that deserves wider use. This singing sauce is an excellent counterpoint to haddock ...

One of my dinner guests insisted that the cold soup I served included lemon juice. "No," said another, "it's definitely vinegar." Both wrong. Well, the complex cream sauce on the salmon, they ...

An indigenous family's quick recipes for soup, salad and garnishing fish and game: Grandma Emelia's Sorrel Sauce and Soup.

Sorrel, a member of the rhubarb family, is fittingly known as sour grass. It is ubiquitous in France but has not found such popularity in America. It adds a sour taste to a dish unlike that of ...

Matt Dillon has cooked in restaurants since he was 13 but he makes it a point to strip away industry formalities at his two restaurants. "When you go out to eat, any dish can get picked apart no ...

The Salmon with Sorrel Sauce dish developed in the early 1970s by the Troisgras brothers at their eponymous three-Michelin-star restaurant was legendary and is credited with kicking off France ...