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 1/4 cup)
• 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 teaspoons whipped butter
  1 tablespoon hydrogenated fat
  1 tablespoon margarine
  2 1/4 teaspoons olive oil
• 4 6 ounce salmon fillets

directions

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. Puree until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.

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 degrees. 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.