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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  cups  diced red bell peppers (about 2 medium)
• 3  tablespoons  chopped fresh cilantro
• 2  tablespoons olive oil
• 2  tablespoons fresh lime juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 3  tablespoons  vegetable oil
• 1⁄2 cup  chopped onion
• 1⁄2 cup  diced red bell pepper
• 1⁄2 cup frozen corn kernels, thawed, patted dry
• 2  teaspoons  minced garlic
• 1 (15 1/2ounce) can red salmon, drained, flaked
• 2  tablespoons  dry bread, brums
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons fresh lime juice
• 1  large egg
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 cup  fine yellow cornmeal
• 2  tablespoons unsalted butter

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.