Wrap Up Some Salmon

Spring-run salmon has a robust flavor.

And what could be a better match than fresh sorrel? Steaming the salmon in sorrel leaves plays up the bold flavors of both ingredients. When I removed this dish from the steamer, my ordinarily blase cats came running.

What’s great about this dish is that it can be done ahead. Make it in the morning, then come home to a dinner that doesn’t require cranking up the oven on a hot day.

Look for sorrel among the herbs at your supermarket or at farmers markets.

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Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

Steamed Sorrel-Wrapped Salmon With Sorrel Mayonnaise

Active Work Time: 15 minutes * Total Preparation Time: 25 minutes plus 2 hours chilling

1 (1-pound) salmon filet

Coarse salt

Freshly ground pepper

16 sorrel leaves

1/2 cup low-fat mayonnaise

1 teaspoon grated onion

1/4 teaspoon salt

* Cut salmon into 3 pieces. Season with salt and pepper to taste. Wrap each piece in 2 large sorrel leaves. Tie with string to secure. Steam wrapped salmon in steamer until center of fish is still slightly red, 8 to 10 minutes. Remove from steamer. Let cool slightly, then cover tightly with plastic wrap and chill 2 hours.

* Chop remaining sorrel leaves. Place in blender with mayonnaise, onion, salt and pepper to taste and blend until sorrel is chopped very fine and mayonnaise is bright green. Chill 30 minutes or until ready to serve. Remove string from chilled salmon. Serve salmon with sorrel mayonnaise.

3 servings. Each serving: 252 calories; 455 mg sodium; 93 mg cholesterol; 13 grams fat; 8 grams carbohydrates; 24 grams protein; 0.01 gram fiber.