Salmon Cakes With Sorrel Sauce Recipe

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Gallery Salmon Cakes with Sorrel Sauce Recipe Summary prep: 10 mins total: 30 mins Servings: 4 Yield: Makes 12

Ingredients Ingredient Checklist 1 pound cooked or canned salmon, flaked 2/3 cup cooked potato, from Crisp Potato Skins 2 large eggs, lightly beaten 3 scallions, white and pale-green parts only, finely chopped 3/4 teaspoon coarse salt Freshly ground pepper, to taste 4 tablespoons extra-virgin olive oil, plus more as needed 3/4 cup heavy cream 2 cups thinly sliced fresh sorrel leaves (4 ounces) 1/3 cup fresh flat-leaf parsley leaves 2 teaspoons fresh lemon juice

Gallery Salmon Cakes with Sorrel Sauce

Recipe Summary prep: 10 mins total: 30 mins Servings: 4 Yield: Makes 12

Gallery

Salmon Cakes with Sorrel Sauce     

Salmon Cakes with Sorrel Sauce

Salmon Cakes with Sorrel Sauce

Recipe Summary prep: 10 mins total: 30 mins Servings: 4 Yield: Makes 12

Recipe Summary

prep: 10 mins total: 30 mins

Servings: 4 Yield: Makes 12

prep: 10 mins

total: 30 mins

prep:

10 mins

total:

30 mins

Servings: 4

Yield: Makes 12

4

Makes 12

Ingredients

Ingredients

• 1 pound cooked or canned salmon, flaked 2/3 cup cooked potato, from Crisp Potato Skins 2 large eggs, lightly beaten 3 scallions, white and pale-green parts only, finely chopped 3/4 teaspoon coarse salt Freshly ground pepper, to taste 4 tablespoons extra-virgin olive oil, plus more as needed 3/4 cup heavy cream 2 cups thinly sliced fresh sorrel leaves (4 ounces) 1/3 cup fresh flat-leaf parsley leaves 2 teaspoons fresh lemon juice

Directions

Mix salmon, potato, eggs, scallions, 1/2 teaspoon salt, and the pepper in a bowl. Form into twelve 2 1/2-inch cakes.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half the cakes, and cook until golden, 2 to 3 minutes per side. Repeat with remaining oil and cakes.

Bring cream to a simmer in a small saucepan over medium heat. Add sorrel and parsley, and cook for 2 minutes. Puree with lemon juice and the remaining 1/4 teaspoon salt in a blender or a food processor until smooth.

Spoon sauce over salmon cakes, and serve immediately.

Reviews (9)

 Add Rating & Review     10 Ratings   5 star values:        1    4 star values:        0    3 star values:        3    2 star values:        5    1 star values:        1        

Reviews (9)

Add Rating & Review     10 Ratings   5 star values:        1    4 star values:        0    3 star values:        3    2 star values:        5    1 star values:        1       

Add Rating & Review

10 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 5 1 star values: 1

10 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 5 1 star values: 1

10 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 5 1 star values: 1

• 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 5 1 star values: 1

  Martha Stewart Member     Rating: Unrated       12/14/2009   I made this last night with canned salmon and dill instead of sorrel. It was delicious, my husband and I loved it. When using fresh dill, use a lot more than you think, because the flavor is mild.  
  
  Martha Stewart Member     Rating: Unrated       03/17/2008   I made this and didnt have sorrel , so added more parsley [curly parsley as I didnt have the flat leaf kind] It was delicious. I froze half of the fish cakes as not everyone came home for dinner that night....I used my stick blender to blend the sauce right in the pan. Very tasty.  
  
  Martha Stewart Member     Rating: Unrated       03/16/2008   Definition: [SOR-uhl] Sorrel leaves are shaped much like those of spinach and range from pale to dark green in color and from 2 to 12 inches in length. Fresh sorrels peak season is in the spring. It should be chosen for its bright green, crisp leaves. Refrigerate fresh sorrel in a plastic bag for up to 3 days. In the spring, when at its youngest and mildest, sorrel is used in salads or cooked as a vegetable.  
  
  Martha Stewart Member     Rating: Unrated       03/14/2008   Can dill be used in place of Soral Leaves?  
  
  Martha Stewart Member     Rating: Unrated       03/14/2008   What can be used in place of the sorrel leaves? Sorrel leaves are not available in our area of North Dakota.  
  
  Martha Stewart Member     Rating: Unrated       03/13/2008   Sorrel leaves are a large citrusy flavored leaf usually used in sauce. I think that they taste better raw, and shall liquify them that way with the cream.  
  
  Martha Stewart Member     Rating: Unrated       03/13/2008   What R sorrel leaves  
  
  Martha Stewart Member     Rating: Unrated       03/13/2008   Nightowl: looks like a tasty recipe dish. How did you like the finished salmon cakes?  
  
  Martha Stewart Member     Rating: Unrated       03/03/2008   I made this  
  

  Martha Stewart Member

  Rating: Unrated 12/14/2009

I made this last night with canned salmon and dill instead of sorrel. It was delicious, my husband and I loved it. When using fresh dill, use a lot more than you think, because the flavor is mild.

Rating: Unrated

Rating: Unrated 03/17/2008

I made this and didnt have sorrel , so added more parsley [curly parsley as I didnt have the flat leaf kind] It was delicious. I froze half of the fish cakes as not everyone came home for dinner that night….I used my stick blender to blend the sauce right in the pan. Very tasty.

Rating: Unrated 03/16/2008

Definition: [SOR-uhl] Sorrel leaves are shaped much like those of spinach and range from pale to dark green in color and from 2 to 12 inches in length. Fresh sorrels peak season is in the spring. It should be chosen for its bright green, crisp leaves. Refrigerate fresh sorrel in a plastic bag for up to 3 days. In the spring, when at its youngest and mildest, sorrel is used in salads or cooked as a vegetable.

Rating: Unrated 03/14/2008

Can dill be used in place of Soral Leaves?

What can be used in place of the sorrel leaves? Sorrel leaves are not available in our area of North Dakota.

Rating: Unrated 03/13/2008

Sorrel leaves are a large citrusy flavored leaf usually used in sauce. I think that they taste better raw, and shall liquify them that way with the cream.

What R sorrel leaves

Nightowl: looks like a tasty recipe dish. How did you like the finished salmon cakes?

Rating: Unrated 03/03/2008

I made this

All Reviews for Salmon Cakes with Sorrel Sauce

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Salmon Cakes with Sorrel Sauce

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest