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1
Preheat a large heavy-bottomed skillet over low heat while you prepare the pesto.
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2
Remove the salmon from refrigerator to come to room temperature.
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3
Separate the sorrel stems from the leaves, and then discard the stems (especially if it's later in the sorrel season, when the stems are fibrous and tough).
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4
You should have about 4 packed cups of sorrel leaves.
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5
Combine the pistachios and garlic in the bowl of a food processor and pulse until the mixture is the consistency of coarse sand.
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6
Add the sorrel and pulse until all of the leaves are chopped and incorporated into the nuts.
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7
With the machine running, slowly add up to 3/4 cup of olive oil until the mixture is smooth.
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8
Season with about 1 1/4 teaspoons salt.
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9
Spoon about 2 heaping tablespoons of pesto on the bottom of each plate.
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10
Transfer the remaining pesto to a bowl and cover the surface with plastic wrap to prevent it from turning brown.
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11
For best use, keep in the refrigerator up to 3 days.
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12
Blot excess moisture from the salmon with a paper towel and sprinkle both sides with salt.
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13
Turn up the heat to medium-high and add the remaining 1 tablespoon oil.
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14
When the oil is shimmering, carefully place the salmon in the pan skin-side down to avoid any splattering oil.
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15
Don't worry if the salmon skin seems stuck to the pan, after about 2 minutes it will release.
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16
Lower the heat to medium and cook until the skin is crisp and brown, about 4 minutes total.
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17
Flip over and cook until the salmon is firm to the touch (it would still be a bit translucent in the center if you peeked), an additional 2 to 3 minutes.
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18
Remove from the pan and place the salmon skin-side up on each plate and serve.
