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Salmon Cakes With Sweet Corn Cilantro Sauce

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains	English	Kerr	4	Servings

INGREDIENTS

1 1/2	lb	Russet potatoes, peeled and
		cut in 2
		inch pieces
1	lb	Fresh red salmon fillet or
		12oz canned
		salmon
1/4	t	Salt
1/4	lb	Smoked salmon fillet
1	T	Capers
1	t	White pepper
1		Cucumber, preferably
		English
		peeled seeded and
		cut into 1 inch
		rounds
1	t	Dried dill weed
1	t	Ground cumin
4		Leaves curly kale, well
		washed and
		steamed for 4
		minutes
8	oz	Small white mushrooms
		quartered
1		Lemon, juice of
1	pn	Black pepper
8	oz	Frozen green peas, boiled
		for 1
		minute and cooled
1		Lime, cut in wedges
1		11 ounces ca corn, drained
		or 2 cups
		cooked frozen
		kernels
12		Leaves fresh cilantro
4	T	Strained yoghurt or 2tbsp
		non fat plain
		yoghurt

INSTRUCTIONS

In a a large pot, boil the potatoes for 20 minutes. Drain, return to
the pot on very low heat and cover with a cloth towel to steam out any
remaining moisture for 10 minutes. Transfer to a bowl, add salt and
mash until smooth. Set aside.  Place the fresh salmon on a small plate,
sprinkle on 1/4tsp of the  salt and steam in a stack and steam for 6
minutes. Remove from the  heat, peel off the skin, take out any bones
and flake into a large  bowl.  Remove the outer skin from the smoked
salmon and break the meat into  small flakes, removing any bones. Add
to the fresh salmon with the  potatoes, capers, remaining salt and
white pepper and mix well. Shape  the salmon into 4 cakes (or fill 8
small souffl dishes if used as a  first course) and put onto a steamer
tray.  In a small bowl, mix the cucumber with the dill, cumin and
remaining  salt and turn out onto the same steamer tray.  Place the
kale leaves on the upper deck steamer and cook everything  for 4
minutes.  In a large skillet on medium heat, cook the mushrooms with
the lemon  juice for 5 minutes, tossing to coat with the juice.
Sprinkle with  black pepper and set aside. Re heat just before serving
with the  cucumber and peas.  The sauce: Puree the corn in a food
processor until smooth. Add the  cilantro and yoghurt and mix well.  To
serve, on each dinner plate, place 1 kale leaf and spread with the
corn sauce. Top with a salmon cake surrounded by the cucumber,
mushrooms and peas and garnished with a small lime wedge on the side.
Sprinkle paprika over the top of the salmon cake.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 583 Calories From Fat: 96 Total Fat: 10.8g Cholesterol: 89.6mg Sodium: 2011.1mg Potassium: 2054.6mg Carbohydrates: 73.9g Fiber: 12.5g Sugar: 9.4g Protein: 52.4g