Sorrel Sauce

I just discovered the classic pairing of salmon and sorrel, and it is heavenly!

Sorrel Sauce
1 cup sorrel, stems removed
1 ramp or 1/2 T onion, finely chopped (I used a ramp which probably contributed to the heavenly-ness)
1 T butter
1 T cream
salt and pepper to taste

Heat butter over medium heat in a non-reactive pan (cooking acidic sorrel  in an aluminum or cast iron pan results in discoloration and gives it a metallic taste). When butter foams, add ramp and stir for a minute or two until soft. Add sorrel, stirring. It will melt to look almost like a puree. Add cream and stir until slightly thickened, add salt and pepper to taste.

Adapted from http://www.theheartofnewengland.com/food-SalmonSorrel.html