Pecan Crusted Salmon With Sorrel Sauce

Pecan Crusted Salmon With Sorrel Sauce
Pecan Crusted Salmon With Sorrel Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • SORREL SAUCE:

  • 1

    cup chopped fresh sorrel - (packed)

  • 1/4

    cup dry white wine

  • 1

    small shallot finely chopped

  • 1

    cup heavy cream

  • Salt to taste

  • Freshly-ground black pepper to taste

  • SALMON:

  • 1/2

    cup pecans - (abt 2 oz)

  • 1/4

    cup Atkins Bake Mix

  • 1/2

    teaspoon dried basil

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 2

    tablespoons butter room temperature

  • 4

    salmon fillets - (6 oz ea)

Directions

Mix sorrel, wine, and shallot in a small saucepan. Cook over medium heat 3 minutes, until sorrel wilts. Stir in cream. Cook 15 minutes, stirring occasionally. Cool slightly; puree sauce in blender until fairly smooth. Return to saucepan to heat through. Add salt and pepper to taste. Heat oven to 350 degrees. In a food processor, pulse pecans, bake mix, basil, salt, and pepper until nuts are finely ground. Transfer to a bowl and mix in butter. Grease a large baking sheet. Place salmon on sheet. Spread fillets evenly with pecan mixture. Bake 20 minutes, or until cooked through. Serve with sorrel sauce. This recipe yields 4 servings. Carbohydrates: 6.5 grams Net Carbs: 3.5 grams Fiber: 3 grams Protein: 37.5 grams Fat: 57.5 grams Calories: 716

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