Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          water
   1      cup           dry white wine
   1                    bay leaf -- preferably fresh
   4      whole         peppercorns
   2                    parsley sprigs
                        a few celery leaves
   2                    salmon steaks -- about
   1      pounds        each
   1      cup           fresh corn kernels -- cooked
     1/2  cup           finely chopped shallots
     1/2  cup           finely diced red bell pepper
     1/2  cup           finely diced celery
     1/4  cup           chopped fresh cilantro -- leaves
     1/2  cup           nonfat plain yogurt -- drained
  15                    minutes in a fine -- strainer
     1/2  cup            -- ¥
   1      "             light" mayonnaise
     1/2  teaspoon      Dijon-style mustard
   1      dash          Tabasco sauce
                        salt to taste
                        freshly ground black pepper, -to taste
   1                    egg -plus 1    egg white, lightly beaten
   1 1/2  cups          cracker crumbs
   4      tablespoons   olive oil

Preparation:

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. 1. 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. 2. To the salmon add corn, shallots, red pepper, celery and cilantro. Fold together gently with a rubber spatula. 3. 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. 4. 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. 5. 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.