Salmon Cakes with Sorrel Sauce

Salmon Cakes with Sorrel Sauce is a quick and easy salmon cakes dinner that can be ready in 30 minutes or less!

1 lb. cooked or canned salmon, flaked

2/3 cup cooked potato

2 large eggs, lightly beaten

3 scallions, white and pale-green parts only, finely chopped

3/4 tsp. coarse salt

freshly ground pepper to taste

4 Tbsp. extra-virgin olive oil

3/4 cup heavy cream

2 cups thinly sliced fresh sorrel leaves

1/3 cup fresh flat leaf parsley leaves

2 tsp. fresh lemon juice

Mix salmon, potato, eggs, scallions, 1/2 tsp. salt and pepper in a bowl.

Form into 12-2 1/2 inch cakes. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add half the cakes and cook 2-3 minutes per side until golden. Repeat with remaining oil and cakes.

Bring cream to a simmer in a small saucepan over medium heat. Add sorrel and parsley, cook for 2 minutes.

Puree with lemon juice and 1/4 tsp. salt in blender or food processor until smooth.

Spoon over salmon cakes and serve immediately.

Serves 4

**If you can’t find fresh sorrel leaves, try seasoning with fresh dill.

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