MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Salmon Corncakes
  Categories: Seafood, Side dish, Corncakes
       Yield: 8 servings
  
       2 c  Water
       1 c  Dry white wine
       1    Bay leaf, preferably fresh
       4    Whole peppercorns
       2    Parsley sprigs
            A few celery leaves
       2    Salmon steaks, about
            -1/2 pound each
       1 c  Fresh corn kernels, cooked
     1/2 c  Finely chopped shallots
     1/2 c  Finely diced red bell pepper
     1/2 c  Finely diced celery
     1/4 c  Chopped fresh cilantro
            -leaves
     1/2 c  Nonfat plain yogurt, drained
            -for 15 minutes in a fine
            -strainer
     1/2 c  “light” mayonnaise
     1/2 t  Dijon-style mustard
         ds Tabasco sauce
            Salt to taste
            Freshly ground black pepper,
            -to taste
       1    Egg
            -PLUS
       1    Egg white, lightly beaten
   1 1/2 c  Cracker crumbs
       4 T  Olive oil
  
   When poaching salmon, whether to serve on its own or to use as an
   ingredient, season your liquid well with white wine, peppercorns,
   celery leaves, fresh parsley and a bay leaf for greatest flavor.
   
   1. Combine water, wine, bay leaf, peppercorns, parsley and celery
   leaves in a shallow 8x8″ pan. Slowly bring to a boil, reduced to a
   simmer and add salmon steaks. Simmer until salmon is just cooked
   through - 7-10 minutes, depending on thickness. Remove with a slotted
   spatula, drain and cool slightly. Flake salmon into a bowl (do not
   break it up too much); discard skin and bones.
   
   2. To the salmon add corn, shallots, red pepper, celery and cilantro.
   Fold together gently with a rubber spatula.
   
   3. Combine yogurt, mayonnaise, mustard and Tabasco in a separate bowl.
   Fold into salmon mixture. Season with salt and pepper. Gently fold the
   egg, egg whites and 1/4 cup of the cracker crumbs into the salmon
   mixture.
   
   4. form into 8 large or 12 medium-sized patties. Lay some cracker
   crumbs on a plate and coat the patties on both sides, using more
   crumbs as needed. Refrigerate, covered, for up to 1 hour.
   
   5. Heat 2 tablespoons olive oil in a non-stick skillet over medium
   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.
  
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