Salmon Corn Cakes With Cilantro-Pepper Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Calcium-Rich Canned Salmon Recipes in Good Food Magazine March 1988. I think this makes an elegant first course, or a light supper with a salad. Ingredients:
2 cups diced red bell peppers (about 2 medium) |
3 tablespoons chopped fresh cilantro |
2 tablespoons olive oil |
2 tablespoons fresh lime juice |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
3 tablespoons vegetable oil |
1/2 cup chopped onion |
1/2 cup diced red bell pepper |
1/2 cup frozen corn kernels, thawed, patted dry |
2 teaspoons minced garlic |
1 (15 1/2 ounce) can red salmon, drained, flaked |
2 tablespoons dry bread, brums |
2 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
1 large egg |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
1/2 cup fine yellow cornmeal |
2 tablespoons unsalted butter |
Directions:
1. Make Cilantro-Pepper Vinaigrette: combine first 6 ingredients in small bowl. Let stand at room temperature until ready to serve.
2. Heat 1 T. vegetable oil in medium skillet over medium heat. Add onion, bell pepper, corn, and garlic and cook, stirring occasionally, about 5 minutes. Let cool slightly.
3. Combine salmon, bread crumbs, cilantro, lime juice, egg, salt, cayenne, and vegetables. Shape into 8 cakes, about 2-1/2 inches wide, then coat with cornmeal, shaking off excess.
4. Heat 1 T. each oil and buter in heavy medium skillet over medium heat. Place 4 cakes in skillet and cook, turning once, until golden brown, 6-8 minutes. Keep warm in oven. Repet with remaining cakes. Serve hot with vinaigrette.
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