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Salmon With Sorrel Butter Sauce

Type of Dish: Main
Prep Time:
10 min
Marinating Time:
Cooking Time:
10 min
Primary Ingredient:
Best Suited for: Weeknight dinners

Goes Well With


  • 4
    Salmon Fillets
    from the thick part of the fillet
  • 2
    Red Shallots
  • 1
    White Wine
  • 1
    White Wine Vinegar
  • 100
    cold, chopped into pieces
  • 1
    New Potatoes
    steamed to serve
  • 1
    cut into a chiffonnade (like ribbons) across the leaves


  • 1 Peel and chop the shallots.
  • 2 Place in a small saucepan with the wine and vinegar. Reduce slowly until only 3-4 tablespoons of liquid remain
  • 3 Strain through a fine sieve into another small saucepan.
  • 4 Heat a large non stick frypan (you may need two to fit the fish) until hot. Do not add any oil or butter
  • 5 Season the salmon with salt and pepper and place it in pan skin side down and cook for 90 seconds. Turn and cook the other side for one minute
  • 6 The centre should still be quite raw.
  • 7 Remove fish to a warm plate and cover with a tea towel or loose foil for five minutes
  • 8 The heat in the outside of the fish will move to the centre, continuing the cooking process.
  • 9
  • 10 Remove from heat and stir in the butter until melted. Pour sauce over fish and serve with steamed potatoes and snow peas.
  • 11 For vanilla butter sauce (delicious on steamed prawns, lobster, salmon or white fish) add a split vanilla bean to the shallots wine and vinegar mixture and delete the sorrel.

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