Ingredients
-
2
-
3
-
2
-
2
-
1/4
-
1/4
-
3
-
1/2
-
1/2
-
1/2
-
2
-
1
-
2
-
2
-
2
Directions
Salmon Corn Cakes With Cilantro-Pepper Vinaigrette, From Calcium-Rich Canned Salmon Recipes in Good Food Magazine March 1988 I think this makes an elegant first course, or a light supper with a salad , Absolutely delicious! We love salmon croquettes and this recipe is one of the best that I have tried Loved the combination of the corn, cilantro, red pepper and red onion along with the lime juice and the vinaigrette using the same ingredients It gave them a real southwest flavor! Made for the Newest Zaar tag, January, 2012 , From Calcium-Rich Canned Salmon Recipes in Good Food Magazine March 1988 I think this makes an elegant first course, or a light supper with a salad
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Steps
|
1
Done
|
Make Cilantro-Pepper Vinaigrette: Combine First 6 Ingredients in Small Bowl. Let Stand at Room Temperature Until Ready to Serve. |
|
2
Done
|
Heat 1 T. Vegetable Oil in Medium Skillet Over Medium Heat. Add Onion, Bell Pepper, Corn, and Garlic and Cook, Stirring Occasionally, About 5 Minutes. Let Cool Slightly. |
|
3
Done
|
Combine Salmon, Bread Crumbs, Cilantro, Lime Juice, Egg, Salt, Cayenne, and Vegetables. Shape Into 8 Cakes, About 2-1/2 Inches Wide, Then Coat With Cornmeal, Shaking Off Excess. |
|
4
Done
|
Heat 1 T. Each Oil and Buter in Heavy Medium Skillet Over Medium Heat. Place 4 Cakes in Skillet and Cook, Turning Once, Until Golden Brown, 6-8 Minutes. Keep Warm in Oven. Repet With Remaining Cakes. Serve Hot With Vinaigrette. |
