Roast Salmon with Sautéed Radishes and Sorrel Cream

     This Roast Salmon with Sautéed Radishes and Sorrel Cream has been on my "to make" list for over a year.  After several failed attempts to purchase fresh sorrel, I gave up -- only to find it, last week, growing in my neighbor's herb garden!  Of course, our neighbors gave me the sorrel and joined us for dinner.  Savory Tomato-Thyme Shortbread with Olive Gremolata was the appetizer served before this meal; Chocolate & Lavender Tartlets, the dessert.
     The original recipe calls for making the sorrel cream sauce while the salmon is roasting.  I cooked the sauce ahead and held it in my blender container at room temperature until I needed to finish it off.  I use a Vitamix which also allowed me to heat the sauce when I was blending.  I will show the recipe as printed, but if you do want to make the sauce slightly ahead of time, know that you may do so.

•  recipe from Renee Erickson as printed in The Wall Street Journal
• Four 6- to 8-ounche salmon fillets, pin bones removed
• Salt
• 5 tablespoons butter
• 1 shallot, peeled and thinly sliced
• 1 cup heavy cream
• 2 cups thinly sliced sorrel leaves, stems removed
• 12 radishes with some greens attached, cleaned and halved or quartered lengthwise into bite-size pieces

1.  PREHEAT OVEN to 425˚F.  Season salmon with salt.  Place fillets, skin side down, on a lightly greased sheet pan and transfer to oven.  Roast until salmon easily flakes when pressed on but remains slightly darker in color at its center, 10- 15 minutes, depending on thickness.
2.  Meanwhile, set a medium sauté pan over medium heat.  Swirl in 2 tablespoons butter.  Once butter has melted, add shallots and gently cook until translucent, about 7 minutes.  Add cream and simmer until slightly reduced and thick enough to coat the back of a spoon, about 5 minutes.  Increase heat to medium-high and add sorrel leaves.  Cook until leaves just wilt, 1-2 minutes.  Remove pan from heat and transfer everything to a blender or food processor.  Purée until a smooth, uniform sauce forms, then season with salt to taste.
3.  Wipe out sauté pan and set it back over medium-high heat.  Swirl in remaining butter.  Once butter has melted, add radishes and sauté until just tender and lightly browned, about 5 minutes.  Season with salt to taste.
4. To serve, distribute sauce among four plates.  Place roasted salmon over sauce and top with sautéed radishes.

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