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Salmon Cakes with Sorrel Sauce

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With these quick and easy salmon cakes, you can have dinner ready in 30 minutes or less.

Source: Martha Stewart Living, March 2008
Total Time Prep Servings Yield

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  • Terripaints
    14 DEC, 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.
    Reply
  • redguide
    17 MAR, 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.
    Reply
  • diannabrown
    16 MAR, 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.
    Reply
  • aroozendaal
    14 MAR, 2008
    Can dill be used in place of Soral Leaves?
    Reply
  • MacClain
    14 MAR, 2008
    What can be used in place of the sorrel leaves? Sorrel leaves are not available in our area of North Dakota.
    Reply
  • hldrummond
    13 MAR, 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.
    Reply
  • chitowngal
    13 MAR, 2008
    What R sorrel leaves
    Reply
  • bearsforever
    13 MAR, 2008
    Nightowl: looks like a tasty recipe dish. How did you like the finished salmon cakes?
    Reply
  • nightowl
    3 MAR, 2008
    I made this
    Reply

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