Directions:
- Make Cilantro-Pepper Vinaigrette: combine first 6 ingredients in small bowl. Let stand at room temperature until ready to serve.
- Heat 1 T. vegetable oil in medium skillet over medium heat. Add onion, bell pepper, corn, and garlic and cook, stirring occasionally, about 5 minutes. Let cool slightly.
- Combine salmon, bread crumbs, cilantro, lime juice, egg, salt, cayenne, and vegetables. Shape into 8 cakes, about 2-1/2 inches wide, then coat with cornmeal, shaking off excess.
- Heat 1 T. each oil and buter in heavy medium skillet over medium heat. Place 4 cakes in skillet and cook, turning once, until golden brown, 6-8 minutes. Keep warm in oven. Repet with remaining cakes. Serve hot with vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.98 Kcal (1549 kJ) | ||
| Calories from fat | 230.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.64g | 39% | |
|---|---|---|---|
| Cholesterol | 67.72mg | 23% | |
| Sodium | 596.27mg | 25% | |
| Potassium | 305.67mg | 7% | |
| Total Carbs | 29.92g | 10% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 6.4g | 13% | |
| Vitamin C | 89.7mg | 149% | |
| Vitamin A | 2.1mg | 72% | |
| Iron | 36.4mg | 202% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 163.48 Kcal (684 kJ) | ||
| Calories from fat | 101.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.33g | 39% | |
|---|---|---|---|
| Cholesterol | 29.92mg | 23% | |
| Sodium | 263.47mg | 25% | |
| Potassium | 135.06mg | 7% | |
| Total Carbs | 13.22g | 10% | |
| Sugars | 2.45g | 22% | |
| Dietary Fiber | 1.49g | 14% | |
| Protein | 2.83g | 13% | |
| Vitamin C | 39.6mg | 149% | |
| Vitamin A | 0.9mg | 72% | |
| Iron | 16.1mg | 202% | |
| Calcium | 23mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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