Salmon Corncakes

Ingredients

some black pepper
some salt and pepper
some cracker
2 c water
1 c dry wine
1 bay leaf
4 peppercorns
2 parsley sprigs
2 salmon steaks
1 c corn kernels
1/2 c shallots
1/2 c bell pepper
1/2 c celery
1/4 c cilantro
1/2 c nonfat yogurt
1/2 c mayonnaise
2 egg
1 1/2 c cracker crumbs
4 tb olive oil
1 when poaching salmon
1 fold gently with a rubber spatula
1/4 cup cracker crumbs the salmon mixture
2 tablespoons olive oil in a non-stick skillet over

Instructions

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.