Pecan-Crusted Salmon with Sorrel Sauce

• 1/2 cup (packed) chopped fresh sorrel or spinachspinach
• 2 tablespoons dry white winewhite-wine
• 1 1/2 teaspoons minced shallotsshallot
• 1 cup whipping creamcream
• 1 1/2 teaspoons fresh lime juicelime-juice
• ground white pepperpepper
• 1/2 cup pecans (about 2 ounces)pecan
• 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon driedtarragon
• 1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon driedbasil
• 1 tablespoon butter, room temperaturebutter
• 4 6-ounce salmon fillets

1. 01Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
2. 02Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)

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