Pan-Fried Salmon with Sorrel, Apple and Scallion Relish

Note from Cheri: The recipe, photo and text below is reprinted with permission from Elegant Irish Cooking by Noel C. Cullen (2001, Lebhar-Friedman Books), an inspired collection of of the finest cuisine the Emerald Isle has to offer. This particular recipe was created by Chef Colin O'Day of Roly's Bistro in Dublin, Ireland. For more information about this book as well as another terrific sample recipe, click here. ST. PATRICK'S DAY! Click for the FabulousFoods.com St. Patrick's Day channel with Irish recipes, blessings and drinking toasts, crafts, party ideas and more.

Many people regard sorrel only as an herb, but the leaves can be used for salads, soups and sauces, as well as in egg dishes. Sorrel's high acidity causes it to discolor when it is cooked in iron pots, or when it is chopped with a non- stainless steel knife.

4 (4-6 oz.) salmon filets, boneless and skinless salt and freshly ground black pepper to taste juice of 1 whole lemon 1 tablespoon vegetable oil 4 tablespoons butter, divided 2 small Granny Smith apples, diced small 1 bunch scallions, chopped 1 small bunch sorrel, shredded (about 8 leaves) 1 lemon, sliced for garnish

Serves 4 1. Dry salmon on paper towels and season with salt, pepper and lemon juice. 2. Add 1 tablespoon vegetable oil and 12 tablespoons butter to a large skillet and heat over medium/high heat. Place the salmon filets (presentation side down) on the hot skillet. Fry until golden brown, turning at least twice. 3. In a separate saucepan, gently cook over medium heat in the remaining butter the diced apples, scallions (spring onions), about 2 minutes. Divide among 4 plates. 4. Place the cooked salmon filets on top. Presentation: Sprinkle shredded sorrel and chopped parsley over the salmon. Garnish with sliced or quartered lemon wedges.