Salmon Corncakes

Salmon Corncakes Recipe

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Rating:

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Serves:
8

Ingredients

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  • 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

How to Make Salmon Corncakes

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.

Printable Recipe Card

About Salmon Corncakes

Course/Dish: Fish
Other Tag: Quick & Easy




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