Dry white wine
Bay leaf, preferably fresh
A few celery leaves
Salmon steaks, about
-1/2 pound each
Fresh corn kernels, cooked
Finely chopped shallots
Finely diced red bell pepper
Finely diced celery
Chopped fresh cilantro
Nonfat plain yogurt, drained
-for 15 minutes in a fine
Salt to taste
Freshly ground black pepper,
Egg white, lightly beaten
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
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.