This was a great recipe we tried with those amazing radishes from Left Bower Farm!
From the Wall Street Journal
4 salmon fillets
5 tbsp butter
1 c heavy cream
3 c thinly sliced sorrel leaves, stems removed (I used spinach with a little lemon)
12 radishes with greens attached, cleaned and halved
1. Preheat oven to 425
Season salmon with salt.
Place fillets, down on a lightly greased sheet pan and place in oven.
Roast until salmon flakes about 10-15 min.
(We grilled the salmon)
2. put a saute’ pan over med. heat. melt 2 tbsp butter. saute’ shallots about 7 min. add cream and simmer until it reduces slightly and thickens, about 5 min. Add sorrell or spinach leaves. cook till just wilted. Transfer to a blender or food processor. Puree until smooth. Add salt if needed.
3. Add remain butter and melt in saute’ pan, saute’ radishes until just tender. Season with salt.
Place the sauce on the plate, salmon and radishes on top! Yummy!!! My son claims he doesn’t like fish and he had 3 helpings!!!! Enjoy