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Salmon-Scallion Corn Cakes with Cucumber Salad Recipe

Salmon-Scallion Corn Cakes with Cucumber Salad Recipe

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Salmon-Scallion Corn Cakes with Cucumber Salad

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Ingredients:

Serving

10 oz english or seedless cucumbers , cut in half lengthwise, then cut crosswise into thin half-moon slices (2 1/2 cups)
1/4 cup plain nonfat yogurt
finely grated zest of 1 lemon (about 2 tsp)
2 tbsp chopped parsley
1/4 tsp sugar, or more to taste
freshly ground black pepper
3 tsp mild olive oil, divided
4 large scallions, white and light-green parts, finely chopped (1/2 cup)
1 lb skinless salmon fillets, coarsely chopped by hand or in a food processor
3/4 cup cooked corn kernels
3 tbsp freshly chopped parsley
1/2 cup panko breadcrumbs
freshly squeezed juice of 2 lemons (1/3 to 1/2 cup), divided
salt
freshly ground black pepper
1/3 cup low-fat milk
1/4 cup cornmeal , preferably stone-ground

Directions:

For the salad: Combine the cucumber slices, yogurt, lemon zest, parsley, sugar and pepper to taste in a medium bowl. Taste, and add sugar as needed.
For the salmon cakes: Heat 1 teaspoon of the oil in a small skillet over medium-high heat. Add the scallions; cook for 2 to 3 minutes, stirring, until they have softened. Transfer to a large bowl; let cool for 10 minutes.
Add the salmon, corn, parsley, breadcrumbs, half of the lemon juice and the salt and pepper to taste to the scallions in the bowl, mixing to incorporate. Stir in the milk to form a mixture that holds together. Shape into five 3/4-inch-thick patties (each a scant 4 ounces).
Heat the remaining 2 teaspoons of oil in a large nonstick skillet over medium-high heat.
Spread the cornmeal on a small plate. Gently press the tops and bottoms of the salmon cakes into the cornmeal; discard what’s left on the plate.
Add the salmon cakes to the skillet; reduce the heat to medium. Cook for about 3 minutes, until the cornmeal crust is lightly browned. Flip the cakes gently; cook to the desired doneness, 3 to 4 minutes for medium.
Divide the cucumber salad among individual plates. Top each portion with a salmon cake, then sprinkle with the remaining lemon juice over each cake. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	361.16 Kcal (1512 kJ)
Calories from fat	79.76 Kcal
		% Daily Value*
Total Fat	8.86g	14%
Cholesterol	43.12mg	14%
Sodium	361.57mg	15%
Potassium	659.28mg	14%
Total Carbs	43.95g	15%
Sugars	3.65g	15%
Dietary Fiber	4.71g	19%
Protein	28.27g	57%
Vitamin C	19.6mg	33%
Iron	2.8mg	16%
Calcium	162.6mg	16%

Amount Per 100 g
Calories	128.59 Kcal (538 kJ)
Calories from fat	28.4 Kcal
		% Daily Value*
Total Fat	3.16g	14%
Cholesterol	15.35mg	14%
Sodium	128.73mg	15%
Potassium	234.73mg	14%
Total Carbs	15.65g	15%
Sugars	1.3g	15%
Dietary Fiber	1.68g	19%
Protein	10.07g	57%
Vitamin C	7mg	33%
Iron	1mg	16%
Calcium	57.9mg	16%

* 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.

Tastes

salty
savory
bitter
sweet

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