One of the most difficult things to admit or to understand is that there is probably nothing that a man wants more from his wife than her admiration. There is probably nothing that a woman wants more from her husband than his attention, taking her seriously and treating her with the greatest dignity. Here what we are getting at is the question of respect. If I exercise my headship over my wife in a tyrannical way, I am not respecting my wife. If my wife gives slavish obedience to me without any love, she is not respecting me. The whole basis of the relationship is built upon love, cherishing and respecting one another.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
		Food networ, Food7	4	servings

INGREDIENTS

4		170 g; (6oz) portions
		; salmon fillet, skin
		; on
		Little oil
		Lemon wedges to serve
		Few sprigs parsley and lengths chives
1	sm	Hand sorrel leaves
1	tb	Chopped parsley
1	tb	Chopped chives
110	g	Unsalted butter; (3 1/2oz)

INSTRUCTIONS

FOR THE GREEN BUTTER SAUCE
First the butter. Put everything into the processor and process. If you
don't have a processor, chop the sorrel and other herbs finely, then beat
into the butter. Either way, scrape the butter onto a sheet of silver foil,
pat into a sausage shap, roll up and chill in the fridge until needed.
About half an hour before cooking, season the salmon fillets with salt and
pepper. When you are nearly ready to eat, heat a little oil in a saucepan.
Cook the salmon, cut side down first for 3-5 minutes, without moving it
around at all. Then turn the fish over and leave to cook for a further 3
minutes or so until the salmon is cooked but still has a line of
translucent, darker pink flesh in its centre. This slight undercooking
keeps the salmon moist and tender. Any more and it is dry, and much duller
to eat.
Lay the salmon on warm serving plates and top with a slice or two of green
butter. Tuck a lemon wedge in on the side, add the parsley and chives and
serve immediately.
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