How to make it

  • Combine sorrel, wine and shallots in heavy small saucepan then stir over medium heat for 2 minutes.
  • Add cream and lime juice then boil until reduced to sauce consistency.
  • Transfer sauce to blender and purée until almost smooth.
  • Return sauce to same saucepan and season with ground white pepper and salt.
  • Finely grind pecans with tarragon and basil in processor then blend in butter and season with salt and pepper.
  • Transfer to small bowl.
  • Cover separately and chill.
  • Let nut mixture stand at room temperature 30 minutes before using.
  • Preheat oven to 350.
  • Oil large baking sheet then arrange salmon on prepared sheet and sprinkle lightly with salt and pepper.
  • Spoon equal amount of nut mixture over top of each fillet and bake salmon until cooked through about 20 minutes.
  • Meanwhile bring sauce to simmer.
  • Using spatula transfer salmon to plates and spoon sauce around fish.

Reviews & Comments 1

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  • alabasterblue 9 years ago
    i will try this one on the weekend...let you know how it turns out
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