| previous | next |
Title: Salmon Corncakes
Categories: Fish Side Pancake Salmon
Yield: 8 Servings
| 2 | c | Water |
| 1 | c | 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 | c | Fresh corn kernels, cooked |
| 1/2 | c | Finely chopped shallots |
| 1/2 | c | Finely diced red bell pepper |
| 1/2 | c | Finely diced celery |
| 1/4 | c | Chopped fresh cilantro leaves |
| 1/2 | c | Nonfat plain yogurt, drained for 15 minutes in a fine strain |
| 1/2 | c | "light" mayonnaise |
| 1/2 | ts | Dijon-style mustard |
| ds | Tabasco sauce | |
| Salt to taste | ||
| Freshly ground black pepper, to taste | ||
| 1 | Egg PLUS | |
| 1 | Egg white, lightly beaten | |
| 1 1/2 | c | Cracker crumbs |
| 4 | tb | 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 1/4 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.
| previous | next |