Salmon With Sorrel Sauce

• 8 ounces salmon fillet
• 2 cups dry white wine or 2 cups no-salt-added fish stock
• 1/4 cup reduced-fat mayonnaise
• 5 leaves sorrel

1. Place salmon and wine in saute pan, and cover; bring to boil.
2. Simmer to poach until salmon is cooked.
3. (Follow the Canadian rule: measure salmon at its thickest part and cook 8 to 10 minutes to the inch.)
4. Wash and dry sorrel.
5. Place in food processor and chop.
6. Add mayonnaise, and process until mixture is smooth and bright green.
7. Spoon over salmon, and serve.

salmon fillet, white wine, mayonnaise, sorrel

Taken from cooking.nytimes.com/recipes/6150 (may not work)