Southwest Salmon Cakes
Servings
2Serving size
2 salmon cakesThis recipe can easily be multiplied. The uncooked salmon cakes do not keep well past 24 hours, but cooked salmon cakes make great sandwiches the next day.
Serve with Caesar Salad or Candied Carrots or Carrot Salad with Marjoram Vinaigrette or Chili Lime Carrots or Cole Slaw or Mushroom Salad
Ingredients
| 2 quart Water |
| 8 Ounces Fresh atlantic salmon |
| 4 tsp. Olive oil (divided) |
| 1/2 medium White onions (minced) |
| 1 pepper Jalapeno pepper (seeded and minced) |
| 1 ear, large (7-3/4 inch to 9 inch long) yields Corn, sweet, yellow, raw (cut kernels from the cob) |
| 1/4 tsp. Tabasco sauce |
| 1/2 tsp. Chili powder |
| 1/2 tsp.. Smoked paprika |
| 1/4 tsp.. Ground cumin |
| 1 Tbsp Lime juice, raw |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 large Egg(s) |
| 1/4 cup Whole Wheat Classic Style Breadcrumbs (or gluten-free breadcrumbs) |
| 1/4 cup Coriander (cilantro) leaves, raw (chopped) |
Instructions
Add the salmon and poach for 8 to 12 minutes. Thinner filets will cook more quickly. Remove the salmon from the pan and place on a paper towel to cool.
After the salmon is cool, place in the refrigerator to chill.
Place one teaspoon olive oil in a large skillet over medium high heat.
Add the onion and jalapeno pepper.
Cook for about 3 minutes. Stir frequently.
Add the corn and cook for about 8 minutes. Stir frequently.
Place the onion and corn mixture in a large mixing bowl with the Tabasco sauce, chili powder, salt, lime juice and pepper.
Fold together gently and let cool for in the refrigerator until cold.
When the corn is chilled, flake the chilled salmon into the mixing bowl.
Fold together gently until well blended. Be careful to not break up the salmon too much.
Add the breadcrumbs and fold together until blended.
Whisk the egg and fold into the salmon mixture.
Form into 4 cakes and chill. (This can be made up to 12 hours in advance, or alternatively chilled in the freezer for about 30 minutes prior to cooking.)
Place the oil in a large skillet over high heat.
Place cakes in the hot oil and cook over medium-high heat for about 5 minutes until brown.
Turn and cook for about 5 to 7 minutes.
Serve.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Candied Carrots
Place the water in a pot fitted with a steamer basket over high heat. Steam for about 10 -15 minutes until the carrots are slightly tender. Combine the cooked carrots with the butter, maple syrup, and salt and serve.
Carrot Salad with Marjoram Vinaigrette
Fold together the carrots, cranberries, olive oil, vinegar, marjoram, sugar, salt and pepper. Chill.
Chili Lime Carrots
Place a large skillet in the oven and preheat to 325°F. When the pan is hot, add the olive oil. Swirl and add the carrots. Roast for about 10 minutes. Toss occasionally. Add the lime juice, maple syrup, chili powder, salt, and pepper. Toss well and return the pan to…
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Salmon cakes are the perfect recipe for a Saturday night meal or dinner party. They can be made in advance and cooked at the last minute. You can take the flavor in almost any direction – a bit of cumin and chili powder for Southwestern, some curry powder or possibly some Cajun seasoning.