salmon with pecans & sorrel sauce (serves 4) ½ cup pecans, finely ground ½ tsp tarragon, chopped 1½ tsp basil, chopped 1 tablespoon soft butter 4 salmon fillets, about 6 oz. ½ cup sorrel, finely chopped 2 tablespoons dry white wine 1½ tsp shallots, minced 1 cup cream 1½ teaspoons lime juice white pepper, freshly ground 1. Finely ground pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Chill the mixture in a bowl for about 3 hours—this can be prepared a day before. Let the mixture stand at room temperature for about 30 minutes before using. 2. Preheat oven to 350° F (175° C). Place salmon fillets on an oiled baking sheet. Sprinkle lightly with salt and pepper. Spoon the pecan mixture onto the fillets. Bake for about 20 minutes. 3. Sauce —can be made ahead of time. Combine sorrel, wine and shallots in a saucepan. Stir over medium heat until the sorrel wilts. Add cream and lime juice. Boil and reduce until the sauce thickens (about 10 to 15 minutes). Pour the sauce in a blender and puree until smooth. Return to saucepan and season with salt and white pepper . 4. Reheat the sauce if necessary. Transfer the salmon to warmed plates and spoon the sauce around the fillets. back