Salmon corncakes

Yield: 8 servings

Measure Ingredient
2 cups Water
1 cup Dry white wine
1 \N Bay leaf, preferably fresh
4 \N Whole peppercorns
2 \N Parsley sprigs
\N \N A few celery leaves
2 \N Salmon steaks, about 1/2 pound each
1 cup Fresh corn kernels, cooked
½ cup Finely chopped shallots
½ cup Finely diced red bell pepper
½ cup Finely diced celery
¼ cup Chopped fresh cilantro leaves
½ cup Nonfat plain yogurt, drained for 15 minutes in a fine strainer
½ cup \"light\" mayonnaise
½ teaspoon Dijon-style mustard
\N dash Tabasco sauce
\N \N Salt to taste
\N \N Freshly ground black pepper, to taste
1 \N Egg PLUS
1 \N Egg white, lightly beaten
1½ cup Cracker crumbs
4 tablespoons 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 ¼ 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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