Corn And Salmon Cakes With Nectarine Relish

Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 Cups cooked/canned Salmon -- (2 to 2 1/2)
1 medium corn ear (or approximate canned)
2 large eggs -- beaten
1/2 Teaspoon curry powder
1/4 Teaspoon cayenne pepper
1/2 Cup chopped onion
1/4 Teaspoon Salt -- pepper
1 1/2 tablespoons butter
---Nectarine Relish
2 medium ripe nectarines
1/4 Teaspoon crushed red pepper flakes
1 Teaspoon grated fresh ginger root
1 tablespoons lemon juice
1 tablespoons honey
 

Preparation:

Prepare the Nectarine Relish (recipe follows) and set aside for flavors to blend while preparing the salmon cakes. Flake salmon into a bowl, add corn kernels, with the eggs, along with the curry powder, cayenne, onion and salt and pepper to taste. Mix well. Form mixture into 6 to 8 patties. Melt butter in a large skillet. Place Salmon patties in the skillet and saute until browned on bottom, 5 to 7 minutes. Gently turn over and cook flip side 4 to 5 minutes. Serve hot with relish. Nectarine Relish Combine nectarines, red pepper flakes, ginger root, lemon juice, and honey in a bowl and stir well. Enjoy...if you make the effort to make it, we are sure you will!

 

Nutritional Information:

387 Calories (kcal); 26g Total Fat; (59% calories from fat); 12g Protein; 28g Carbohydrate; 421mg Cholesterol; 291mg Sodium