Grilled Salmon With Sorrel Pesto

• 3 cups loosely packed sorrel leaves
• 1/4 cup chopped Italian parsley
• 1 small clove garlic, peeled and coarsely chopped
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt, plus more to taste
• 4 1/2-inch-thick salmon steaks
• Freshly ground pepper to taste

1. Preheat a grill.
2. Bring a large pot of water to a boil.
3. Reserve 4 sorrel leaves and blanch the rest in the water for 5 seconds.
4. Drain and refresh under cold running water.
5. Drain well and place in a mini food processor or a blender with the parsley, garlic, olive oil and salt.
6. Process until smooth, stopping to scrape down the sides of the jar.
7. Grill the salmon steaks until just cooked through, about 5 minutes per side.
8. Season with salt and pepper to taste.
9. Cut the reserved sorrel leaves across into thin strips.
10. Divide the salmon steaks among 4 plates, top with a dollop of pesto and sprinkle with the sorrel strips.
11. Serve immediately.

sorrel leaves, italian parsley, clove garlic, olive oil, kosher salt, salmon, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5746 (may not work)