Baked Salmon with Pecan Herb Crust and White Wine Sauce

6 6ounce salmon fillets
2 cups chopped pecans
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
1 tablespoon butter
Salt & pepper to taste

Coarsely chop pecans, tarragon and fresh basil in food processor. Add butter, salt and pepper and pulse quickly until mixed.

Spread the nut mixture on top of the fillets and bake in a 350F oven for 25-30 minutes.

Sauce
1/4 pound fresh sorrel
1/2 onion thinly sliced
1/4 cup white wine
2 cups heavy cream
Juice from 1 lime
Salt & pepper to taste

Combine all ingredients in sauce pan and bring to a boil. Puree and serve over fillets.

From: Paul's Restaurant of Sante Fe
Source: Georgia Pecan Commission