INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 196
Total Fat: 22.3g
Cholesterol: 59.1mg
Sodium: 3.8mg
Potassium: 20mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g