Salmon corncakes
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Salmon corncakes
  Salmon    Corncakes    Seafood    Side dish  
Last updated 6/12/2012 1:21:11 AM. Recipe ID 53264. Report a problem with this recipe.
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      Title: Salmon corncakes
 Categories: Seafood, Side dish, Corncakes
      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
           -strainer
    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.
 




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Recipe ID 53264 (Apr 03, 2005)

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