Sourdock and salmon patties
Sourdock and salmon patties are savory pan-fried cakes made from canned or cooked salmon mixed with wild sourdock leaves, onions, and a binder like eggs and breadcrumbs or flour. This dish is a traditional foraged food from Alaska and Pacific Northwest Indigenous communities, where sourdock (Rumex acetosella) grows abundantly in coastal regions. The patties are a practical way to combine preserved salmon with seasonal greens for a nutritious, protein-rich meal.
🍽️ Nutrition at a glance
These patties are high in protein from the salmon and provide a good balance of healthy fats, while the sourdock adds fiber and vitamins. A typical serving (about 2 patties) offers roughly 250-300 calories, making it a satisfying yet moderate-energy dish.
Nutrition breakdown
| Calories | 275 kcal |
| Protein | 22 g |
| Carbs | 12 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Omega-3 Fatty Acids | 1.2 g |
| Vitamin B12 | 4.5 mcg |
| Selenium | 30 mcg |
| Niacin (B3) | 8 mg |
| Vitamin A | 120 IU |
| Vitamin C | 5 mg |
| Iron | 1.5 mg |
| Calcium | 60 mg |
Per 2 patties (150 g) · estimated, varies by recipe
💡 What's interesting
Sourdock, also known as sheep sorrel, has a tangy, lemony flavor due to oxalic acid, which pairs surprisingly well with the richness of salmon. This combination highlights a sustainable, zero-waste approach to cooking, using wild greens that are often overlooked in modern cuisine.
