Seared salmon with asparagus and sorrel cream sauce

July 4, 2007

Serves 4

SAUCE

1/2	cup heavy cream
2	tablespoon butter
1	bunch fresh sorrel, stemmed and rinsed well

1. In a heavy-bottomed saucepan, heat the cream with the butter just until the butter melts. Remove from heat and leave to cool slightly.

2. Cut the sorrel across the leaves into thin strips. Place 3/4 of the sorrel in a blender with the hot cream. Puree until the sorrel melts into the cream. Return to the saucepan; set aside. Reserve the remaining sorrel.

SALMON

2	teaspoons salt, or to taste
1	pound asparagus, stalks trimmed and peeled
4	pieces skinless, boneless salmon fillets (about 6 ounces each)
1/2	teaspoon ground white pepper
2	teaspoons canola oil
2	tablespoons butter

1. Set the oven at 350 degrees. Bring a large saucepan of water with a pinch of salt to a boil. Have on hand a bowl of ice water.

2. Drop the asparagus into the water and cook for 1 minute. Transfer to ice water. Remove and drain on paper towels.

3. Sprinkle the salmon on both sides with the salt and pepper.

4. In a large nonstick skillet that can go into the oven, heat the canola oil over medium-high heat. When it is hot, place the salmon skinned side up in the pan. Lower the heat to medium and cook for 3 minutes. Transfer the skillet to the oven. Continue cooking for 4 minutes.

5. In another skillet, heat the butter and cook the asparagus over medium heat for 2 minutes; remove from the heat.

6. Divide the salmon among 4 large plates. Reheat the sorrel sauce until hot. Spoon it over the salmon and garnish with asparagus and the reserved sorrel. Adapted from Ben Hasty