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Simple Sorrel Sauce for Fish

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

• 2 to 3 tbsp. heavy cream or sour cream

• 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:

Calories 65 Fat 6 g Sodium 25 mg

Carbohydrates 3 g Saturated fat 3 g Total sugars 1 g

Protein 1 g Cholesterol 15 mg Dietary fiber 1 g

Exchanges per serving: 1 vegetable, 1 fat.

Pan Roasted Salmon

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

• 1 salmon fillet, about 1 1/2 to 2 lb.

• 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.

When the butter is melted and bubbling, add the salmon, skin side up, and sprinkle with the salt and pepper. Cook on the stove for about 4 minutes, flip the fish and set the pan in the oven. Continue roasting until the flesh is opaque on the outside, but still just a bit translucent in the center. An instant-read thermometer should read 120 degrees when inserted into the middle of the fish.

Serve topped with the sorrel sauce.

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

Calories 240 Fat 14 g Sodium 55 mg

Carbohydrates 0 g Saturated fat 6 g Total sugars 0 g

Protein 25g Cholesterol 80 mg Dietary fiber 0 g

Exchanges per serving: 3 ½ medium-fat protein.