Dinner

Salmon Cakes with Corn Salsa is for Dinner.

Salmon Cakes with Corn Salsa takes 15 minutes to prepare.

Salmon Cakes with Corn Salsa takes 10 minutes to cook.

Salmon Cakes with Corn Salsa makes 4 servings.

The ingredients for Salmon Cakes with Corn Salsa are:

Salmon Cakes:

2 large cans pink salmon
1 small can diced green chiles
1 egg
2 TBS chopped cilantro
1 tsp white pepper
1 tsp ground coriander
2 tsp salt
1 tsp pepper
canola oil cooking spray

Corn Salsa:

2 cups corn kernels
1 cup fresh style salsa
1 TBS chopped fresh cilantro

Here is how you make Salmon Cakes with Corn Salsa:

Drain canned salmon, empty into a large bowl-pick over for bones and remove them. Add 1 beaten egg, chopped cilantro, seasonings and small can of diced green chiles. Set aside. Mix together Corn, Salsa and Cilantro in a bowl and refrigerate aside. Form salmon mixture into 12 patties. Put 1/8 cup bread crumbs and 1/8 cup of white cornmeal on a plate. Cover patties with bread crumbs. Spray a non-stick pan with cooking spray (or, spray the patties before putting them in the pan) Heat the pan to med-high. Cook the cakes in small batches about 4 minutes on each side until crispy and place on a paper towel lined plate when finished. Serve with Corn Salsa-also good with sweet chili sauce. Number of Servings: 4Recipe submitted by SparkPeople user JVDINGLETON.

The nutritional information for Salmon Cakes with Corn Salsa is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 395.6

• Total Fat: 14.6 g
• Cholesterol: 168.1 mg
• Sodium: 1,663.4 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 2.3 g
• Protein: 45.6 g