Instructions: 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.

Description: "Sorrel is a tart herb with long, wide leaves. Its acidic, fresh flavor compliments the richness of salmon."

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