Pecan-Crusted Salmon with Sorrel Sauce
Pecan-Crusted Salmon with Sorrel Sauce
Ingredients
- Sauce:
- 1/2 cup (packed) chopped fresh sorrel or spinach
- 2 tablespoons dry white wine
- 1 1/2 teaspoons minced shallots
- 1 cup whipping cream
- 1 1/2 teaspoons fresh lime juice
- ground white pepper
- Fish:
- 1/2 cup pecans (about 2 ounces)
- 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
- 1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried
- 1 tablespoon butter, room temperature
- 4 6-ounce salmon fillets
Instructions
- For Sauce:
- Combine sorrel, wine and shallots in heavy small saucepan.
- Stir over medium heat until sorrel wilts, about 2 minutes.
- Add cream and lime juice.
- Boil until reduced to sauce consistency, about 12 minutes.
- Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
- For Fish:
- Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
- Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
- Bake salmon until cooked through, about 20 minutes.
- Meanwhile, bring sauce to simmer.
- Using spatula, transfer salmon to plates. Spoon sauce around fish.
Notes
Read More http://www.epicurious.com/recipes/food/views/Pecan-Crusted-Salmon-with-Sorrel-Sauce-2272#ixzz2VJNVzOCC