Salmon Fillets With Sorrel Sauce

• 2 salmon fillets (about 1 1/2 to 2 pounds)
• 1 to 2 tablespoons olive oil
• Juice 1/2 lemon
• 2 tablespoons unsalted butter
• 1 1/2 pounds sorrel, trimmed of stalks
• 3/4 cup fish or chicken stock, preferably homemade
• 1/2 to 3/4 cup heavy cream
• Coarse salt and freshly ground pepper to taste

1. Wipe the fillets dry with paper towels and sprinkle with oil and lemon juice.
2. Preheat broiler.
3. Heat the butter in a small saucepan and saute the sorrel leaves until they are limp.
4. Add the stock and cream.
5. Bring to boil, season, simmer until thickened slightly.
6. Pure sauce in a food processor and return it to pan.
7. Heat through.
8. Broil the fillets for about five minutes on each side or until they are cooked.
9. Arrange them on a serving platter.
10. Serve the sauce separately.

salmon, olive oil, lemon, unsalted butter, sorrel, fish, heavy cream, salt

Taken from cooking.nytimes.com/recipes/9921 (may not work)