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Pecan Crusted Salmon With Sorrel Sauce


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  • 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
  • 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)


Servings 4


Step 1

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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