2 c Water 1/2 c Nonfat plain yogurt, drained
1 c Dry white wine -for 15 minutes in a fine
1 Bay leaf, preferably fresh -strainer
4 Whole peppercorns 1/2 c “light” mayonnaise
2 Parsley sprigs 1/2 ts Dijon-style mustard
A few celery leaves ds Tabasco sauce
2 Salmon steaks, about Salt to taste
-1/2 pound each Freshly ground black pepper,
1 c Fresh corn kernels, cooked -to taste
1/2 c Finely chopped shallots 1 Egg
1/2 c Finely diced red bell pepper -PLUS
1/2 c Finely diced celery 1 Egg white, lightly beaten
1/4 c Chopped fresh cilantro 1 1/2 c Cracker crumbs
-leaves 4 tb Olive oil
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.
Yields
8 servings