Fun Food Friday: Bluestone Steak House & Seafood recipe for salmon with sorrel herb sauce

Posted at 12:24 PM, Dec 09, 2016
and last updated 2016-12-09 13:24:34-05

TULSA - Chef Bill Tackett from Bluestone Steak House & Seafood prepares salmon with sorrel herb sauce.

Salmon and sorrel herb sauce


  • 2 Thin salmon filets 
  • Salt pinch
  • White pepper pinch
  • 3 oz Butter
  • 2 oz Fish stock
  • 8 oz Heavy cream
  • 1 Minced shallot
  • 1 Lemon
  • 3 oz White wine
  • 2 or 3 Sorrel leaves (de-stemmed)

Horizontally slice the salmon into thin filets. Sprinkle with white pepper and kosher salt. Next, sear the salmon filets in light butter for no more than 1 to 2 minutes.

Saute minced shallots in fish stock, white wine, white pepper and a pinch of salt until reduced (approximately 5 minutes.) Next, add the heavy cream, the de-stemmed sorrel herb and finish with a squeeze of lemon. Place the sauce over the seared salmon filets.

This Fun Food Friday in the Hard Rock kitchen at 2 Works for You is sponsored by Bluestone Steak House & Seafood located near 101st and Sheridan.


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