Filed Under: fry, Side, side-dish, spanishportuguese, Under 20 Mins, vegetable, Vegetables

Salmon Cakes with Sweet Corn and Tomato Salad

Double the recipe to turn these cakes into salmon burgers—serve on brioche buns

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April 8th, 2012

Recipe by LeeAnne Wright
Food styling by Ian Muggridge
Prop styling by Shelly Tauber

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Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
  • 1 can salmon, drained well
  • 1 green onion, finely chopped
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon finely chopped red pepper
  • 1 egg
  • ½ teaspoons fish seasoning mix
  • ½ teaspoons Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • ⅓ cup panko, plus ¼ cup for dredging
  • 2 tablespoons canola oil for pan-frying
    • Sweet Corn & Tomato Salad
    Ingredients
  • 2 cups frozen corn, defrosted
  • 1½ cups grape tomatoes, halved
  • 2 green onions, finely sliced
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon chili powder
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
    • Directions
  • 1.

    Mix all salmon cakes ingredients together in a bowl until well combined.

  • 2.

    Form 4 round patties, 2 inches in diameter.

  • 3.

    Spread remaining panko on a piece of waxed paper or plate. Coat patties in panko, pressing to form firm, well-coated cakes.

  • 4.

    Heat oil in a frying pan over medium heat. Pan-fry cakes about 3-4 minutes per side or until lightly browned and crisp.

  • 5.

    To make Sweet Corn & Tomato Salad, place all ingredients in a large bowl and stir to combine.

    • Nutrients Per Serving
    Per 2 cakes and 1½ cups salad: about 240 calories, 12 g fat, 9 g protein, 26 g carbs, 3 g fibre. Excellent source of vitamin C.
    Salmon Cakes with Sweet Corn and Tomato Salad
    Photography by Yvonne Duivenvoorden
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