- In a large skillet, grill the salmon steaks over medium heat in the olive oil, 5 to 6 minutes per side.
- While cooking the salmon, prepare the beurre blanc.
- In a saucepan, bring the wine, vinegar and shallot to a boil. Season with salt and pepper. Reduce until almost dry.
- Strain if desired.
- On low heat, gradually whisk in the butter. Add the sorrel at the very end. Coat the salmon with this sauce.
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.