| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood, Side dish, Corncakes |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
c |
Dry white wine |
| 1 |
|
Bay leaf, preferably fresh |
| 4 |
|
Whole peppercorns |
| 2 |
|
Parsley sprigs |
|
|
A few celery leaves |
| 2 |
|
Salmon steaks, about 1/2 pound each |
| 1 |
c |
Fresh corn kernels, cooked |
| 1/2 |
c |
Finely chopped shallots |
| 1/2 |
c |
Finely diced red bell pepper |
| 1/2 |
c |
Finely diced celery |
| 1/4 |
c |
Chopped fresh cilantro leaves |
| 1/2 |
c |
Nonfat plain yogurt, drained for 15 minutes in a fine strainer |
| 1/2 |
c |
"light" mayonnaise |
| 1/2 |
ts |
Dijon-style mustard |
|
ds |
Tabasco sauce |
|
|
Salt to taste |
|
|
Freshly ground black pepper, to taste |
| 1 |
|
Egg PLUS |
| 1 |
|
Egg white, lightly beaten |
| 1 1/2 |
c |
Cracker crumbs |
| 4 |
tb |
Olive oil |
INSTRUCTIONS
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 8x8" 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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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