Sourgrass Salmon Fillets Recipe
Sourgrass, also known as Oxalis, is a delightful wild plant celebrated for its tangy, lemon-like flavor derived from the oxalic acid in its leaves. Beyond its zesty taste, sourgrass is rich in vitamin C and antioxidants, making it a nutritious addition to your culinary creations.
Identifying Sourgrass
Identifying sourgrass is straightforward with these key characteristics:
Leaves: Each stem of sourgrass bears three heart-shaped leaflets, akin to clover.
Flowers: The plant blooms small, yellow flowers with five petals in clustered arrangements.
Stems: Its stems are often reddish and succulent, enhancing its distinct appearance.
Taste: To confirm you've found sourgrass, taste a leaf for its bright, tangy flavor reminiscent of lemon.
About the Recipe
This delicious and nutritious dish showcases the natural flavors of fresh salmon, enhanced with the tangy citrus taste of sourgrass. Salmon fillets are seasoned with a blend of herbs and sourgrass and baked or grilled to perfection, resulting in a tender and flaky texture that's sure to impress. Serve this dish with your favorite side dishes for a light and satisfying meal that's perfect for any occasion.
Ingredients
4 salmon fillets, skin-on or skinless, about 6 oz (170g) each
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1/4 cup sourgrass leaves, washed and chopped
Lemon wedges, for serving
Fresh parsley or dill sprigs, for garnish (optional)
Instructions
Preheat Oven: Preheat the oven to 375°F (190°C) if baking the salmon, or preheat the grill to medium-high heat if grilling.
Season Salmon Fillet: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
Prepare Marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, chopped dill, and chopped sourgrass leaves until well combined.
Marinate Salmon Fillet: Place seasoned salmon fillets in a shallow dish or resealable plastic bag. Pour marinade over fillets, ensuring even coating. Let salmon marinate in the refrigerator for at least 30 minutes, up to 2 hours.
Bake: If baking, place marinated salmon fillets on a baking sheet lined with parchment paper or lightly greased. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
Grill: If grilling, remove salmon fillets from the marinade and discard excess. Place fillets directly on preheated grill grates. Grill for 4-5 minutes per side, until salmon is cooked through and has grill marks.
Garnish: Transfer cooked sourgrass salmon fillets to a serving platter. Garnish with lemon wedges and fresh parsley or dill sprigs, if desired.
Serve: Serve hot alongside favorite side dishes like roasted vegetables, rice, or salad.
Join Our Foraging Classes & Explore More
Ready to dive deeper into the world of wild foods? Join our foraging classes at forageSF to learn more about ingredients like sourgrass. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb can provide you with new ideas for using this unique herb.
Join our foraging class and consider buying the book for further inspiration!