Grilled salmon with sorrel

1. Wash the sorrel. Peel and slice the onion. Pour the lemon juice in a small pan, salt and pepper. Set aside. Wash, dry and thin out the parsley.

2. Brush the salmon steaks with olive oil. Heat 2 tablespoons of olive oil in a large frying pan and fry the salmon steaks for 5 minutes per side. Sprinkle with peppercorns and sea salt. Cover with a foil and set aside.

3. Pour the cream into the lemon juice, stir and bring to a simmer. Divide the sorrel and sliced onion on plates and arrange the salmon steaks. Top with the sauce and garnish with parsley. Serve immediately.

Photo credit: Sucré Salé