Sorrel is a tart, slightly sour spring herb. You can substitute watercress or arugula, if you’d like. The bread helps thicken the sorrel sauce for a consistency that is similar to pesto.
Ingredients
Sauce:
1 cup coarsely chopped fresh parsley
1 cup chopped sorrel
2/3 cup water
1/2 cup chopped fresh chives
1/4 cup coarsely chopped walnuts, toasted
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, chopped
1 (1-ounce) slice white bread
Fish:
8 (6-ounce) salmon fillets (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Preparation
To prepare sauce, combine first 10 ingredients in a food processor; process until smooth.
Preheat broiler.
To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a fork. Serve fish with sorrel sauce.