Salmon with Sorrel Sauce
Ingredients
- 3 Cups Fish Stock or 2 Cups Bottled Clam Juice and 1 Cup Water
- 2 Tbsp Shallot minced
- 1 tsp Garlic minced
- 6 ounces Sheep Sorrel or French Sorrel about 7 cups lightly packed
- 1/2 Cup Extra Virgin Olive Oil
- Salt and Pepper to taste
- Salmon 4 to 6 fillets
Instructions
- Combine the fish stock, shallots, and garlic in a small saucepan and simmer until content is reduced to about 2/3 cup.
- Put the sorrel leaves into the bowl of a food processor and run for about 30 seconds. While it's running, add olive oil and salt and pepper.
- Keep warm until the salmon is done.
- Season the salmon with salt and pepper then Bake at 450 degrees Farenheit for 10 to 12 minutes.
- Pour the sorrel sauce on a plate. Place the cooked salmon on top.
- Serve warm.