Recipe courtesy of Loretta Barrett Oden

Grilled Salmon with Rosehip Sauce and Smoked Oyster Potato Cakes

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  • Level: Easy
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1 quart vegetable stock (4 cups or 32 ounces)

1 tablespoon balsamic vinegar

2 tablespoons brown sugar

1/2 orange juiced, plus zest

1/2 cups reconstituted seedless rosehips (available at most health food stores)

Pinch of salt


10 canned smoked oysters, coarsely chopped

2 cups coarsely mashed potatoes (russets cooked with skin on)

1 egg

1/2 cup scallions, thinly sliced

1 teaspoon fresh thyme, chopped

Salt and freshly ground pepper, to taste

4 (5-ounce) salmon fillets


  1. For the Rosehip Sauce: 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. For the Smoked Oyster Potato Cakes: Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet.
  3. TO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.