Salmon Corncakes

Course : Salmon
Serves: 8
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Ingredients:

2 cups water
1 cup dry white wine
1 piece bay leaf -- preferably fresh
4 whole peppercorns
2 pieces parsley sprigs
2 pieces a few celery leaves
2 fillets salmon steaks -- about 1 pound 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 cup light inch mayonnaise
1/2 teaspoon Dijon-style mustard
1 dash Tabasco sauce
1 teaspoon salt to taste
1 teaspoon freshly ground black pepper, -to taste
1 large egg
1 large egg white lightly beaten
1 1/2 cups cracker crumbs
4 tablespoons olive oil
 

Preparation / 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. 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.


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