Salmon-Scallion Corn Cakes with Cucumber Salad |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 5 |
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Ingredients:
10 ounce(s) english or seedless cucumbers, cut in half lengthwise, then cut crosswise into thin half-moon slices (2 1/2 cups) |
1/4 cup(s) plain nonfat yogurt |
finely grated zest of 1 lemon (about 2 teaspoons) |
2 tablespoon(s) chopped parsley |
1/4 teaspoon(s) sugar, or more to taste |
freshly ground black pepper |
3 teaspoon(s) mild olive oil, divided |
4 large scallions, white and light-green parts, finely chopped (1/2 cup) |
1 pound(s) skinless salmon fillets, coarsely chopped by hand or in a food processor |
3/4 cup(s) cooked corn kernels |
3 tablespoon(s) freshly chopped parsley |
1/2 cup(s) panko breadcrumbs |
freshly squeezed juice of 2 lemons (1/3 to 1/2 cup), divided |
salt |
freshly ground black pepper |
1/3 cup(s) low-fat milk |
1/4 cup(s) cornmeal, preferably stone-ground |
Directions:
1. For the salad: Combine the cucumber slices, yogurt, lemon zest, parsley, sugar and pepper to taste in a medium bowl. Taste, and add sugar as needed.
2. For the salmon cakes: Heat 1 teaspoon of the oil in a small skillet over medium-high heat. Add the scallions; cook for 2 to 3 minutes, stirring, until they have softened. Transfer to a large bowl; let cool for 10 minutes.
3. Add the salmon, corn, parsley, breadcrumbs, half of the lemon juice and the salt and pepper to taste to the scallions in the bowl, mixing to incorporate. Stir in the milk to form a mixture that holds together. Shape into five 3/4-inch-thick patties (each a scant 4 ounces).
4. Heat the remaining 2 teaspoons of oil in a large nonstick skillet over medium-high heat.
5. Spread the cornmeal on a small plate. Gently press the tops and bottoms of the salmon cakes into the cornmeal; discard what’s left on the plate.
6. Add the salmon cakes to the skillet; reduce the heat to medium. Cook for about 3 minutes, until the cornmeal crust is lightly browned. Flip the cakes gently; cook to the desired doneness, 3 to 4 minutes for medium.
7. Divide the cucumber salad among individual plates. Top each portion with a salmon cake, then sprinkle with the remaining lemon juice over each cake. Serve immediately.
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