Salmon Corn Cakes With Cilantro-Pepper Vinaigrette

Total Time
35mins
Prep 20 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Make Cilantro-Pepper Vinaigrette: combine first 6 ingredients in small bowl. Let stand at room temperature until ready to serve.
  2. 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. 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. 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.

Reviews

(1)
Most Helpful

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.

DailyInspiration January 05, 2012

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