Salmon Wrapped in Spinach Leaves with Caper, Lemon, and Olive Sauce

There was no large-leaved spinach today, so I used sorrel instead. Tried to parboil this as directed for the spinach, but it turned ugly quite quickly, so I just used the raw leaves.

The shorter steaming time, 3 minutes, was good for my thinner end of the salmon back; Ed's thicker end could have used another 30 seconds or so.

I was a bit surprised that the sauce ingredients were not blended before or after simmering. I rather liked it chunky (although I halved my olives at the table), but Ed thought it was too strong in flavor, although he liked the caper/olive combination. I think it might do to coarsely chop the olives and capers before simmering.