Recipe: Pan Roasted Salmon With Simple Sorrel Sauce

Makes about 1 1/2 cups.

Note: This sauce is also delicious on chicken breasts and steak. If you prefer a smoother texture, purée the mixture in a food processor or blender. If sorrel isn't available, substitute equal amounts of spinach for the sorrel and add a generous squeeze of fresh lemon juice before serving. From Beth Dooley.

• 2 to 3 tbsp. unsalted butter

• 1/4 c. chopped shallots

• 3 c. coarsely chopped fresh sorrel (see Note)

• 1 c. coarsely chopped spinach

• 1 small red jalapeño pepper, deveined, seeded and chopped

• Salt and freshly ground black pepper to taste

Directions

In a small skillet, melt the butter over medium heat and sauté the shallots until tender, about 3 to 5 minutes. Stir in the sorrel, spinach, pepper and cream, and cook until the greens are just wilted. Season to taste with salt and pepper. Serve over the salmon.

Nutrition information per 1/4 cup:

Calories65Fat6 gSodium25 mg

Protein1 gCholesterol15 mgDietary fiber1 g

Exchanges per serving: 1 vegetable, 1 fat.

Serves 4 to 6.

Note: While this recipe calls for butter, feel free to use oil (coconut or sunflower work nicely). This method works equally well for wild salmon when in season. From Beth Dooley.

• 3 to 4 tbsp. unsalted butter

• Salt and freshly ground black pepper to taste

• Simple Sorrel Sauce for Fish (see recipe)

Directions

Preheat oven to 475 degrees.

Melt the butter in an ovenproof, heavy skillet large enough to fit the salmon, set over medium-high heat.

Serve topped with the sorrel sauce.

Nutrition information per each of 6 servings (without sauce):

Calories240Fat14 gSodium55 mg

Carbohydrates0 gSaturated fat6 gTotal sugars0 g

Protein25gCholesterol80 mgDietary fiber0 g