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Prep
Difficulty
Easy
Time
Estimate
1 hour
Start with the Kale Mashed Potatoes if not already prepared. Prepare the sorrel sauce. Put together the pancakes and start to sear. When the pancakes are about half way done, place the salmon and sauce together in a casserole dish and bake. Serve together.
Take any leftover over Kale Mashed Potatoes and whip them up into pancakes. If you just have leftover mashed potatoes, fold in some cooked kale. The rest of the ingredients help keep them together. Feel free to add a bit more flour if they seem too sticky. Rice flour works well to make these gluten-free.
Bright almost citrus infused sorrel balances the sweet richness of wild salmon. If you cannot find sorrel, arugula with lemon zest is a reasonable substitute, although know that it is a completely different flavor.
