Salmon Cakes with Sorrel Sauce and Spinach Salad

This was a delicious meal - we will definitely be eating this again! Thank you, Martha Stewart (I don't say that often)! A note of caution - Mike said the sauce wasn't great on it's own but it was phenomenal on top of the salmon. So, don't try to improve the sauce until you taste it with a bit of salmon.



Salmon Cakes with Sorrel Sauce
From Martha Stewart

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.