Salmon Fillets With Sorrel Sauce

Ingredients

• 2 salmon fillets (about 1 1/2 to 2 pounds)
• 1 to 2 tablespoons olive oil
• Juice 1/2 lemon
• 2 tablespoons unsalted butter
• 1 ½ pounds sorrel, trimmed of stalks
• ¾ cup fish or chicken stock, preferably homemade
• ½ to ¾ cup heavy cream
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    722 calories; 52 grams fat; 19 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 9 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 47 grams protein; 175 milligrams cholesterol; 329 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Wipe the fillets dry with paper towels and sprinkle with oil and lemon juice. Preheat broiler.
2. Heat the butter in a small saucepan and saute the sorrel leaves until they are limp. Add the stock and cream. Bring to boil, season, simmer until thickened slightly.
3. Pure sauce in a food processor and return it to pan. Heat through.
4. Broil the fillets for about five minutes on each side or until they are cooked. Arrange them on a serving platter. Serve the sauce separately.