Spicy Salmon Cornmeal Cakes
September 27, 2018 Comments
- Prep:
- 20 minutes
- Cook:
- 25 minutes
- Serves:
- 5
Spice up your lunch with these salmon cornmeal cakes, made with green pepper, red onion, and a blend of spices. Top it off with a dollop of Greek non-fat yogurt and enjoy this 2-star Guiding Star approved seafood dish.
Ingredients
Directions
- Preheat broiler and broil salmon for 4 to 5 minutes on each side. Allow to cool, and then peel off skin and discard.
- Heat 1 tablespoon oil in skillet over medium heat. Saute onion and pepper for about 3 minutes, or until soft. Add garlic and sauté for 30 more seconds. Set aside to cool.
- In a medium bowl, flake the salmon into small pieces. Gently stir in the onion-pepper-garlic mixture, Old Bay, Sriracha, pepper, cornmeal and yogurt. Divide the mixture into 1/4 cup servings and shape into individual patties. Arrange the patties on a tray lined with parchment paper.
- Heat remaining 2 tablespoons oil in skillet over medium high heat. Cook salmon cakes for 3 to 5 minutes on each side, until golden brown.
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