A wonderful way to use sorrel from your Spring garden or the farmers market. It's very acidic but when cooked in the cream and served on salmon, it offers a depth of flavor that perfectly complements the fish.
3 loosely packed cups of Sorrel (stems removed)
1/2 c. heavy cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
8 salmon scaloppine (boneless, skinless, about 3 oz. each, 1/2-inch thick)
Roll up the sorrel leaves into a tight bundle and slice them crosswise into 2" wide pieces. Combine the sorrel, cream and half of the salt and pepper in a nonstick skillet. Bring to a boil, stirring occasionally, and boil for about 1 minute – the sorrel will melt into a soft puree. Transfer to a bowl and keep warm.
Wipe out the skillet and then heat it for about a minute. When hot, add the salmon scaloppine in one layer, sprinkle with the rest of the salt and pepper, and cook for about one minute on each side. No need to add any oil if using a nonstick skillet.
Arrange the scallopine on a serving platter and coat with the sorrel sauce. Serve immediately.
– Jacques Pépin, "Heart & Soul in the Kitchen"