You don’t come across sorrel recipes often in everyday life.

But sorrel is a delicious leafy herb with a distinct flavor.

It’s sour, similar to a lemon, making it an excellent addition to soups, sauces, and salads.

There are a few different varieties of sorrel.

But since we grow the red veined variety in our Pure Greens container farms, we thought we’d share three great sorrel recipes.

Salmon with Creamy Sorrel Sauce

Red vein sorrel is a central part of this light, creamy dish.

Even though the leaves are one of the last things added to the sauce, their lemony flavor pairs perfectly with the pan-fried salmon.

Ingredients:

  • 10.5 ounces of fresh salmon
  • ½ cup of cream
  • 1 small shallot, chopped
  • 1 cup dry white wine
  • ½ cup of fresh red vein sorrel leaves, chopped
  • 1 tablespoon of mustard seeds
  • 1 tablespoon of unsalted butter
  • 1 tablespoon of olive oil
  • 2 teaspoon of mustard
  • Pepper
  • Salt

Instructions:

  1. Add the chopped shallot, mustard seeds and butter to a medium saucepan. Cook over medium heat for 3 minutes.
  2. Add the white wine and let the sauce reduce by at least half over low heat. This should take 8 to 10 minutes.
  3. Add salt and pepper to taste and the cream.
  4. Let the sauce simmer over a very low heat for 10 minutes, stirring frequently.
  5. As the sauce cooks, cut the salmon in half.
  6. Season both sides of the salmon pieces with salt and pepper.
  7. Pour the olive oil into a pan over medium-high heat.
  8. When the oil is hot, place the salmon pieces in the pan and brown them on all sides until cooked thoroughly.
  9. Remove the salmon from the pan and cover it with tinfoil.
  10. Add the mustard and sorrel leaves to the sauce and stir well.
  11. Remove the sauce from the heat, and plate the salmon, pouring the sauce over as desired.

Red Sorrel Paneer Curry

This flavorful vegetarian curry takes a bit more effort than the previous recipe.

But between its medley of flavors and thick, comforting nature, it’s totally worth it!

Ingredients:

Masala:

  • 5 cloves
  • ½ teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 7 black peppercorns
  • 1 cinnamon stick
  • ¼ cup grated coconut

Curry:

  • 2 tablespoons of oil
  • 7 ounces paneer, diced
  • 1 strand of curry leaves
  • 1 small onion, chopped
  • 3 plum tomatoes, chopped
  • 1 bunch red vein sorrel
  • ¼ teaspoon ground turmeric
  • ½ teaspoon red chili powder
  • 2 tablespoons cilantro, chopped
  • Salt

Instructions:

  1. In a dry skillet, add the cloves, cumin seed, coriander seed, peppercorns and cinnamon. Roast until fragrant, which should take 1-2 minutes.
  2. Transfer the roasted ingredients to a coffee/spice grinder and grind to a powder.
  3. Add the coconut and a 1/4 cup of water to the grinder to make a paste. Set this aside for later.
  4. Heat the oil in a large skillet or wok on medium-high heat.
  5. Add the paneer and fry until golden brown, tossing frequently.
  6. Remove the fried paneer from the pan and place it on a paper towel.
  7. Add curry leaves to the pan and once they start to sizzle, add the onion.
  8. Saute the leaves and onion until the onions are translucent and softened.
  9. Add the tomatoes to the pan and cook for 7-8 minutes until very soft.
  10. Add the sorrel leaves and 1 cup of water to the tomato mixture and stir to combine.
  11. Reduce the heat to medium and cover the pan. Let it cook for 5 minutes, or until the sorrel is well wilted.
  12. Put the contents from the pan and the coconut masala paste from earlier into a blender and puree.
  13. Add the puree, turmeric, chili powder, paneer and salt back into the pan and stir it to combine.
  14. Let it simmer on low heat for 5 minutes.
  15. Remove it from the heat, add the cilantro and stir.

Zingy Chickpea and Sorrel Salad

This cold bean salad is refreshing, making it perfect for a hot summer day.

Plus, with only four short steps, it’s incredibly easy to make!

Ingredients:

  • 1 ¼ cups of canned chickpeas
  • 9 ounces of red vein sorrel
  • 2 tablespoons of parsley, chopped
  • Juice from one lemon
  • 1 teaspoon of lemon zest
  • 3 tablespoons of olive oil
  • ½ teaspoon of salt
  • ½ teaspoon of pepper

Instructions:

  1. Drain and rinse the chickpeas.
  2. Add all of the ingredients except for the parsley and sorrel to a bowl.
  3. Mix well, cover, and let marinate for at least 30 minutes in the refrigerator.
  4. When ready to serve, mix in the parsley and sorrel.

These sorrel recipes are sure to spice things up in your kitchen!

Red vein sorrel can be difficult to find in grocery stores.

But we grow it all year in our Pure Greens Container Farms, and you can too!

For more recipes using ingredients straight from our farms, check out our videos.

And to learn how you can start growing your own food, visit our website or call 602-753-3469.