sorrel sauce

INGREDIENTS

• 1 tablespoon olive oil
• ¼ ounce chives, chopped
• ¾ ounce sorrel leaves, chopped
• Salt and pepper
• ¼ cup dry white wine, like Sauvignon Blanc
• ¼ cup Greek yogurt

METHOD

In a small ceramic nonstick sauté pan, heat the oil over medium heat.  Add the chives and sorrel, season with salt and pepper, and wilt for 30 seconds.  Add the wine and reduce to 1 tablespoon.  Add everything to a small blender, add the yogurt, and whiz until smooth.  Set aside.

salmon

INGREDIENTS

• 1 tablespoon olive oil
• 2 5-ounce filets of salmon
• Salt and pepper

METHOD

In the same pan as the sorrel (no need to wash it!), heat the oil over medium-high heat.  Season the salmon with salt and pepper.  Place the salmon flesh-side-down in the pan.  Cook for 5 minutes.  Reduce the heat to medium, flip the salmon, and cook for an additional 5 minutes for medium-well.

TO SERVE

To plate, spoon some sautéed vegetables (if you want) in a wide, shallow bowl.  Place the salmon on top, and crown with sorrel sauce.  Eat up!print this recipe