Here is a great recipe that my mother taught me how to make.
This is from her first cookbook "Northwest Bounty", published in 1988.
With fresh salmon at the market & Sorrel popping up in my yard, this is a wonderful way to use the two together. You could also bake or grill the salmon, make the sauce and add just before
Poached Fillet of Wild King Salmon
with Wind-Dried Salmon & Sorrel
4-8 oz. Copper River or Wild King Salmon
1 cup dry white wine
1 quart white wine fish stock (see recipe below)
1 1/2 cups heavy cream
1 1/2 oz. shredded wind-dried salmon (dry-smoked kippered salmon may be used instead, though this will add a smoky quality to the sauce rather than the rich salmon flavor that comes from the wind-dried fish)
salt and freshly ground white pepper
3/4 cup fresh sorrel, cut roughly (chiffonade)
To poach fillets, place in a skillet to fit 1 layer and pour in the white wine, adding cold watre to cover if necessary. Bring to a simmer. Cover. Poach at slowest simmer for about 10 minutes.
Meanwhile, make the sauce. Reduce fish stock in a non-aluminum pan to 1/2 cup. Add cream and dried salmon. Simmer until sauce is thickened and of a smooth consistency. The dried salmon will expand as it is cooked. Correct seasoning with salt and white pepper. Five minutes before serving, add Sorrel.
Remove the fish from the poaching liquid, drain and serve immediately with sauce.