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! |
