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Associate.com - Share Your Recipe!

Recipe Name: Salmon Corncakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Seafood Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Cup(s) Water
1 Cup(s) 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 Cup(s) Fresh corn kernels, cooked
1/2 Cup(s) Finely chopped shallots
1/2 Cup(s) Finely diced red bell pepper
1/2 Cup(s) Finely diced celery
1/4 Cup(s) Chopped fresh cilantro
leaves
1/2 Cup(s) Nonfat plain yogurt, drained
for 15 minutes in a fine
strainer
1/2 Cup(s) "light" mayonnaise
1/2 Teaspoon(s) Dijon-Style mustard
Dash(s) Tabasco sauce
Salt to taste
Freshly ground black pepper
to taste
1 Egg
plus
1 Egg white, lightly beaten
1 1/2 Cup(s) Cracker crumbs
4 Tablespoon(s) Olive oil
Directions:
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.
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. To the salmon add corn, shallots, red
pepper, celery and cilantro. Fold together gently with a rubber
spatula. 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. 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. 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. From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 124
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 23.3mg
Sodium: 122.8mg
Potassium: 176mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 1.5g
Protein: 2.3g


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