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Salmon Corncakes

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

Ingredients:
2  c  Water
1  c  Dry white wine
1    Bay leaf, preferably fresh
4    Whole peppercorns
2    Parsley sprigs
    A few celery leaves
2    Salmon steaks, about
    -1/2 pound each
1  c  Fresh corn kernels, cooked
1/2  c  Finely chopped shallots
1/2  c  Finely diced red bell pepper
1/2  c  Finely diced celery
1/4  c  Chopped fresh cilantro
    -leaves
1/2  c  Nonfat plain yogurt, drained
    -for 15 minutes in a fine
    -strainer
1/2  c  "light" mayonnaise
1/2  ts  Dijon-style mustard
  ds  Tabasco sauce
    Salt to taste
    Freshly ground black pepper,
    -to taste
1    Egg
    -PLUS
1    Egg white, lightly beaten
1 1/2  c  Cracker crumbs
4  tb  Olive oil

Directions:
When poaching salmon, whether to serve on its own or to use as an ingredient, season your liquid well with white wine, peppercorns, celery leaves, fresh parsley and a bay leaf for greatest flavor. 1. Combine water, wine, bay leaf, peppercorns, parsley and celery leaves in a shallow 8x8" pan. Slowly bring to a boil, reduced to a simmer and add salmon steaks. Simmer until salmon is just cooked through - 7-10 minutes, depending on thickness. Remove with a slotted spatula, drain and cool slightly. Flake salmon into a bowl (do not break it up too much); discard skin and bones. 2. To the salmon add corn, shallots, red pepper, celery and cilantro. Fold together gently with a rubber spatula. 3. Combine yogurt, mayonnaise, mustard and Tabasco in a separate bowl. Fold into salmon mixture. Season with salt and pepper. Gently fold the egg, egg whites and 1/4 cup of the cracker crumbs into the salmon mixture. 4. form into 8 large or 12 medium-sized patties. Lay some cracker crumbs on a plate and coat the patties on both sides, using more crumbs as needed. Refrigerate, covered, for up to 1 hour. 5. Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Cook salmon corncakes a few at a time until golden, about 3 minutes per side. Add more oil to skillet as needed. Serve immediately with Festival Corn Salsa alongside. Serve 8 as an entree or 12 as an appetizer. Per serving (based on 8 cakes) without the salsa: 366 calories, 26 grams fat, 50 milligrams cholesterol.


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