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Under 30 Minutes

Salmon Cakes with Sorrel Sauce

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 12
Salmon Cakes with Sorrel Sauce

Source: Martha Stewart Living, March 2008

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

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

  2. 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.

  3. 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.

  4. Spoon sauce over salmon cakes, and serve immediately.

Reviews (9)

  • 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.

  • 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.

  • 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.

  • aroozendaal 14 Mar, 2008

    Can dill be used in place of Soral Leaves?

  • 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.

  • 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.

  • chitowngal 13 Mar, 2008

    What R sorrel leaves

  • bearsforever 13 Mar, 2008

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

  • nightowl 3 Mar, 2008

    I made this

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