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Salmon Corncakes

Salmon Corncakes recipe image
These Salmon Corncakes are a delightful fusion of tender, poached salmon and sweet corn kernels, bound together with creamy yogurt and fresh herbs. The salmon is gently simmered in white wine and aromatics to keep it moist and flavorful before being flaked and mixed with crisp vegetables like celery, red bell pepper, and cilantro. The mixture is formed into patties, coated in cracker crumbs, and pan-fried until golden brown and crispy on the outside while remaining soft and savory within. This dish offers a perfect balance of textures and flavors, making it an excellent choice for a sophisticated weeknight dinner or a light main course for entertaining.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 9
Calories: 252.0
Dietary: Vegan
Description
These Salmon Corncakes are a delightful fusion of tender, poached salmon and sweet corn kernels, bound together with creamy yogurt and fresh herbs. The salmon is gently simmered in white wine and aromatics to keep it moist and flavorful before being flaked and mixed with crisp vegetables like celery, red bell pepper, and cilantro. The mixture is formed into patties, coated in cracker crumbs, and pan-fried until golden brown and crispy on the outside while remaining soft and savory within. This dish offers a perfect balance of textures and flavors, making it an excellent choice for a sophisticated weeknight dinner or a light main course for entertaining.
Directions
  1. 1
    Combine water, white wine, bay leaf, peppercorns, parsley sprigs, and celery leaves in a shallow 8x8-inch pan.
  2. 2
    Slowly bring the liquid to a boil, then reduce heat to maintain a gentle simmer.
  3. 3
    Add the salmon steaks to the simmering liquid.
  4. 4
    Simmer until the salmon is just cooked through, about 7-10 minutes depending on thickness.
  5. 5
    Remove the salmon with a slotted spatula, drain, and let it cool slightly.
  6. 6
    Flake the salmon into a large bowl, discarding skin and bones; do not break it up too much.
  7. 7
    To the flaked salmon, add the corn kernels, chopped shallots, diced red bell pepper, diced celery, and chopped cilantro.
  8. 8
    In a separate small bowl, combine the drained yogurt, mayonnaise, Dijon mustard, and Tabasco sauce.
  9. 9
    Pour the yogurt mixture over the salmon and vegetable mixture.
  10. 10
    Gently fold everything together with a rubber spatula until evenly combined.
  11. 11
    Season the mixture with salt and freshly ground black pepper to taste.
  12. 12
    Lightly beat the egg and egg white, then gently fold them along with 1/4 cup of the cracker crumbs into the salmon mixture.
  13. 13
    Form the mixture into 8 large or 12 medium-sized patties.
  14. 14
    Spread the remaining cracker crumbs on a plate and coat each patty on both sides.
  15. 15
    Refrigerate the coated patties, covered, for up to 1 hour to help them hold their shape.
  16. 16
    Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
  17. 17
    Cook the salmon corncakes a few at a time until golden brown on each side, about 3 minutes per side.
  18. 18
    Add more oil to the skillet as needed for subsequent batches.
  19. 19
    Serve the corncakes immediately while hot.

Nutrition Facts

Servings 9 servings

Amount Per Serving
Calories 252.0kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 18.3mg1%
Total Carbohydrate 58.2g20%
Dietary Fiber 22.0g88%
Sugars 2.2g
Protein 11.5g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/salmon-corncakes/