Ingredients
- 4 peppercorns (whole)
- 2 parsley sprigs
- 2 salmon steaks
- 2 egg (white)
- 1 fold gently with a rubber spatula (together)
- 1 when poaching salmon
- 1 bay leaf
- 2 c water
- 1 c dry wine (white)
- 1 1/2 c cracker crumbs
- 1 c corn kernels (fresh)
- 1/2 c nonfat yogurt (plain)
- 1/2 c mayonnaise (light)
- 1/2 c shallots (finely chopped)
- 1/2 c bell pepper (finely diced red)
- 4 tb olive oil
- 1/2 c celery (finely diced)
- 2 tablespoons olive oil in a non-stick skillet over
- 1/4 cup cracker crumbs the salmon mixture (into)
- 1/4 c cilantro (chopped fresh)
- some cracker
- some salt and pepper
- some black pepper
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.
