Salmon corncakes
Yield: 8 Servings
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
Instructions:
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 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.
