Salmon corncakes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | 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 | 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 |
| dash | Tabasco sauce | |
| Salt to taste | ||
| Freshly ground black pepper, to taste | ||
| 1 | Egg PLUS | |
| 1 | Egg white, lightly beaten | |
| 1½ | cup | Cracker crumbs |
| 4 | tablespoons | 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 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.