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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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