Steamed Salmon With Sauce Of Sorrel and Spinach

• 4 salmon steaks (about 6 ounces each), skinned and boned
• Salt and freshly ground pepper to taste
• 1/4 cup light olive oil
• 3 tablespoons lemon juice
• 2 teaspoons capers
• 2 cups tightly packed, rinsed, drained and chopped sorrel
• 1 cup tightly packed, rinsed, drained and chopped spinach
• 2 cups heavy cream
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter, cold, cut into small pieces
• Lemon juice to taste

1. Rub the salmon steaks with salt and pepper.
2. Combine the oil, lemon juice and capers in a shallow bowl.
3. Add the salmon and turn to coat with the marinade.
4. Refrigerate for an hour.
5. Scald the sorrel and spinach in boiling water.
6. Rinse under cold water, drain and squeeze thoroughly dry.
7. Mince the sorrel and spinach in a food processor, together with a third of a cup of the cream.
8. Combine the remaining one-and-two-thirdscups of cream and wine in a medium-size saucepan.
9. Boil over high heat until reduced by half, about seven minutes.
10. Add the sorrel and spinach and cook two minutes more, stirring.
11. Off heat, stir in the butter a piece at a time, whisking after each addition until thoroughly incorporated.
12. Season the sauce with salt and pepper.
13. Add more lemon juice if a tarter flavor is desired.
14. To serve, divide the sauce among four plates and place the salmon on top.

salmon, salt, light olive oil, lemon juice, capers, tightly packed, tightly packed, heavy cream, white wine, unsalted butter, lemon juice

Taken from cooking.nytimes.com/recipes/5440 (may not work)