Salmon Cakes with Sorrel Sauce

Name: Salmon Cakes with Sorrel Sauce
Prep time: 10 min
Total time: 30 min
Yield: Makes 12
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

10 Ratings
9 Reviews

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

Martha Stewart Living, March 2008

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Recipe Summary

prep:

10 mins

total:

30 mins

Servings:

Yield:

Makes 12

Directions

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

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

Reviews (9)

10 Ratings

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

Martha Stewart Member

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

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

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

03/14/2008

Can dill be used in place of Soral Leaves?

Martha Stewart Member

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

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

03/13/2008

What R sorrel leaves

Martha Stewart Member

03/13/2008

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

Martha Stewart Member

03/03/2008

I made this

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Salmon Cakes with Sorrel Sauce

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Recipe Summary

Ingredients

Directions

Reviews (9)

All Reviews for Salmon Cakes with Sorrel Sauce

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Salmon Cakes with Sorrel Sauce

Gallery

Recipe Summary

Ingredients

Directions

Reviews (9)

All Reviews for Salmon Cakes with Sorrel Sauce