Southwest Salmon Cakes
Wild-caught salmon fused with flavors from the southwest is certain to be a top trend.
Ingredients
- 40 oz Chicken of the Sea® Wild Caught Pink Salmon, Boneless & Skinless
- 3 cups roasted yellow corn
- 1 cup diced shallots
- 3 tbsp Italian parsley, finely chopped
- 4 eggs, beaten
- 6 tbsp unsalted butter, melted
- 3 tbsp fresh ginger, grated
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 2 tsp soy sauce
- 1/2 cup reserved salmon liquid
- 1/2 cup dried plain breadcrumbs
- 3 tbsp frying oil
- 4 1/2 cup low sodium black bean and corn salsa
Nutrition Facts
calories
460
total fat
19g
saturated fat
6g
trans fat
0g
cholesterol
165mg
sodium
1390mg
total carbohydrates
37g
fiber
5g
total sugars
6g
added sugars
0g
protein
19g
vitamin d
6% DV
calcium
2% DV
iron
15% DV
potassium
15% DV
Instructions
- Drain salmon and reserve liquid. Combine and gently mix salmon, corn, shallots, parsley, eggs, butter, ginger, paprika, chili powder, soy sauce, and measured reserved liquid.
- Gently fold 2 cups of bread crumbs in to mixture, being careful to keep salmon chunks intact. Using a #12 scoop, portion out patties, pressing together firmly. If needed, add some of the leftover bread crumbs to bind patty together.
- Heat oil over medium heat. Gently dredge patties in remaining bread crumbs and place in skillet. Cook each side until golden brown (about 3 minutes per side), to an internal temperature of 160°F.
- Portion 1⁄2 cup of salsa on plate. Place 2 salmon cakes on top of salsa.
- Drizzle southwestern dressing on each salmon corn cake. Serve with lime wedges.
Nutrition Facts
calories
460
total fat
19g
saturated fat
6g
trans fat
0g
cholesterol
165mg
sodium
1390mg
total carbohydrates
37g
fiber
5g
total sugars
6g
added sugars
0g
protein
19g
vitamin d
6% DV
calcium
2% DV
iron
15% DV
potassium
15% DV
