1NOTE: 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.
2Combine 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.
3Simmer until salmon is just cooked through - 7-10 minutes, depending on thickness; remove with a slotted spatula, drain and cool slightly.
4Flake salmon into a bowl (do not break it up too much); discard skin and bones.
5To the salmon add corn, shallots, red pepper, celery and cilantro; fold together gently with a rubber spatula.
6Combine yogurt, mayonnaise, mustard and hot pepper sauce in a separate bowl; fold into salmon mixture and season with salt and pepper.
7Gently fold the egg, egg whites and 1/4 cup of the cracker crumbs into the salmon mixture.
8Form into 8 large or 12 medium-sized patties.
9Lay 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.
10Heat 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.
11Add more oil to skillet as needed.
12Serve immediately with Festival Corn Salsa alongside.