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  • Pecan Crusted Salmon With Sorrel Sauce

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    Pecan Crusted Salmon With Sorrel Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. minced fresh sorrel - (packed)
    • 1/4 c. dry white wine
    • 1 sm shallot finely minced
    • 1 c. heavy cream
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 1/2 c. pecans - (abt 2 ounce)
    • 1/4 c. Atkins Bake Mix
    • 1/2 tsp dry basil
    • 1/2 tsp salt
    • 1/4 tsp freshly-grnd black pepper
    • 2 Tbsp. butter room temperature
    • 4 x salmon fillets - (6 ounce ea)

    Directions

    1. Mix sorrel, wine, and shallot in a small saucepan. Cook over medium heat 3 min, till sorrel wilts. Stir in cream. Cook 15 min, stirring occasionally. Cold slightly; puree sauce in blender till fairly smooth. Return to saucepan to heat through. Add in salt and pepper to taste.
    2. Heat oven to 350 degrees. In a food processor, pulse pecans, bake mix, basil, salt, and pepper till nuts are finely grnd. Transfer to a bowl and fold in butter.
    3. Grease a large baking sheet. Place salmon on sheet. Spread fillets proportionately with pecan mix. Bake 20 min, or possibly till cooked through. Serve with sorrel sauce.
    4. This recipe yields 4 servings.
    5. Description: "Sorrel is a tart herb with long, wide leaves. Its acidic, fresh flavor compliments the richness of salmon."

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