Pecan Crusted Salmon With Sorrel Sauce Recipe - Cooking Index
Pecan Crusted Salmon With Sorrel Sauce Recipe - Cooking Index
| Sorrel Sauce | ||
| 1 cup | 146g / 5.1oz | Chopped fresh sorrel - (packed) |
| 1/4 cup | 59ml | Dry white wine |
| 1 cup | 146g / 5.1oz | Shallot - finely chopped (small) |
| 1 cup | 237ml | Heavy cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Salmon | ||
| 1/2 cup | 118ml | Pecans - (abt 2 oz) |
| 1/4 cup | 27g / 1oz | Atkins Bake Mix |
| 1/2 teaspoon | 2.5ml | Dried basil |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 2 tablespoons | 30ml | Butter - room temperature |
| 4 | Salmon fillets - (6 oz ea) |
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
Description:
"Sorrel is a tart herb with long, wide leaves. Its acidic, fresh flavor compliments the richness of salmon."
Source:
Atkins Cookbook at http://atkinscenter.com
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