Spring Salmon & Sorrel Soup

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5 cups Salmon Stock (see recipe link at right)

3/4 pound red boiling potatoes, peeled and cut into small chunks

1 salmon fillet (about 10 ounces), skin and pin bones removed, cut into 4 equal portions, about 2 1/2 square inches each

2 teaspoons olive oil

1 1/2 teaspoons kosher or sea salt + more to taste

Freshly ground pepper

4 ounces sorrel leaves, stemmed, thick center ribs removed

3 tablespoons unsalted butter, at room temperature

1 cup heavy (whipping) cream

1 1/2 tablespoons flat-leaf parsley, minced

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