Grilled Salmon With Rosehip Sauce And Smoked Oyster Potato Cakes
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup
2
; Combine all in ingredients for the oyster cakes in large mixing bowl by hand
3
With lightly floured hands, shape potato cakes
4
Brown on grill or saute with small amount of oil in skillet
5
TO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness
6
Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side