Salmon Corncakes Recipe

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Salmon Corncakes

Kitchen Crew

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Serves:

8

Ingredients

2 c
water
1 c
white wine, dry
1
bay leaf
4
peppercorns
2
parsley sprigs
celery leaves
2
salmon, 1/2 pound steaks
1 c
corn, cooked
1/2 c
shallots, finely chopped
1/2 c
red bell pepper, diced
1/2 c
celery, diced
1/4 c
cilantro, fresh and chopped
1/2 c
yogurt, plain and non-fat, drained for 15 minutes
1/2 c
mayonnaise
1/2 tsp
dijon mustard
1-2 dash(es)
hot pepper sauce
pinch
salt
pinch
pepper
1
egg
1
egg white, lightly beaten
1.5 c
cracker crumbs
4 Tbsp
olive oil

Directions Step-By-Step

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

About this Recipe

Course/Dish: Fish
Other Tag: Quick & Easy