Baked Salmon with Sorrel and Cream

 

Six 7- to 8-ounce salmon fillets with skin Salt and freshly ground black pepper

12 large sorrel leaves, cut into fine ribbons

1 tsp. chopped garlic

1 C. heavy cream

 

Preheat the oven to 450°F. Arrange the salmon fillets, skin side down, on an ungreased baking sheet. Sprinkle lightly with salt and pepper and bake for 10 to 12 minutes, or just until congealed juices appear as white spots on the surface of the fish. While the salmon is baking, combine the sorrel, garlic, and cream in a heavy-bottomed saucepan and cook over medium-high heat until the sauce is boiling hard and slightly thickened. Remove from the heat. With a long metal spatula, lift the fillets from the baking sheet, leaving the skin behind. Transfer to warm plates, top with sorrel sauce, and serve at once.