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A delicious Tex-Mex alternative to crab cakes!
For the salmon cakes:
In a large bowl combine all ingredients for the salmon cakes (everything except cornmeal and olive oil). Mix well. Place cornmeal in a shallow bowl. Form the salmon mixture into 2 inch patties, and roll each patty in the cornmeal. Set the patties aside on a plate.
For the succotash:
In a medium skillet over medium heat add oil. Once heated add all of the succotash ingredients. Let the mixture cook for about 5 minutes then add a little salt and pepper to taste and keep heat on low.
For the chipotle cream:
In a small bowl combine yogurt and chipotle powder, and squeeze in lime juice. Taste and add salt or pepper if desired. Set aside.
For the assembly:
In a large cast iron skillet add oil and heat over medium high heat for about 1 minute. Add salmon cakes, and cook for 3 minutes on the first side, until golden brown and crispy then flip and cook another 3 minutes. Remove cooked patties to a paper towel lined plate.
Once cooked, place succotash with salmon cakes on top and a dollop of chipotle cream on top of that. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!