Wednesday, September 1, 2010

Pecan-Crusted Salmon with Sorrel Sauce

Baked wild-caught salmon fillet with a crust of chopped pecans, fresh basil & tarragon, and butter, plated with a sauce of fresh sorrel, shallot, white wine, cream, and a squeeze of lime juice. The sides are steamed new potatoes that Dick dug yesterday morning and I cut a mess of chard just before I started cooking dinner. The chard is sautéed in a bit of olive oil with some julienned onion and the chopped chard stems. The general consensus was that this was a delicious supper in the little red kitchen.

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