Pecan Crusted Salmon with Sorrel Sauce
We usually use red salmon filets for this recipe, but small king salmon steaks work well too. We also like to cook it on a cedar plank on our grill, but baking in the oven works well.
Pecan Crusted Salmon with Sorrel Sauce
Ingredients
Sauce
- 1/2 cup fresh sorrel chopped spinach can be substituted, but in will not have the bite of sorrel
- 2 tablespoons dry white wine
- 1 tablespoon minced shallots
- 1 cup whipping cream
- 2 teaspoons lemon juice
- salt and pepper to taste
Fish
- 1/2 cup pecans
- 1 tablespoon fresh basil
- 1 teaspoons tarragon optional
- 1 tablespoon butter softened
- 4 6-8 oz salmon filets
Instructions
Sauce
- Heat wine in a small heavy saucepan over medium heat.
- Add shallots and stir for a minute or two, then add sorrel and stir until the sorrel wilts.
- Add cream and lemon juice, raise to a boil.
- Reduce to a high simmer, then simmer until the liquid is reduced to sauce consistency, about 15 or 20 minutes.
- Transfer sauce to a small blender and puree until roughly smooth. You can use an immersion blender for this step
Fish
- Preheat oven to 350 degrees F.
- Grind pecans, basil, and tarragon in a small food processor, then bend in butter
- Place salmon on a large, oiled baking sheet and spread each piece with an equal amount of the pecan mixture.
- While the sauce is simmering, bake the salmon for about 20 minutes, until it is flaky.
- Plate the salmon and spoon sauce over the fish.
Notes
A nice option is to grill the salmon on cedar planks instead of baking. Prior to starting the sauce, soak the planks in water and start the grill, then begin the sauce and make the pecan mixture. Arrange the salmon on the planks, and spread each piece with an equal amount of the pecan mixture. While the sauce is simmering, grill the salmon until it is flaky. Plate the salmon and spoon the sauce over the fish.
Truly amazing. The sauce is additive. Left over sauce is great on toasted English muffin the next morning!