Salmon Corncakes

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 8×8″ 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.

Per serving (based on 8 cakes) without the salsa: 366 calories, 26
grams fat, 50 milligrams cholesterol.