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Tex Mex Salmon Cakes Over Succotash With Chipotle Cream

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A delicious Tex-Mex alternative to crab cakes!

Ingredients

  • FOR THE SALMON CAKES:
  • ½ pounds Wild Salmon, Cooked And Slightly Shredded With Fork
  • 1 can (4 Oz. Can) Diced Green Chilies
  • 1 cup Onion, Diced
  • 4 cloves Garlic, Minced
  • 1 cup Cilantro, Chopped
  • 2 cups Blue Corn Tortilla Chips, Slightly Crushed
  • 1 teaspoon Each: Cumin, Garlic Powder, Pepper, Smoked Paprika
  • ½ teaspoons Sea Salt
  • ½ cups Corn Meal
  • 2 Tablespoons Olive Oil
  • FOR THE SUCCOTASH
  • 1 Tablespoon Olive Oil
  • 1 cup Corn, Cut Off The Cob
  • 1 cup Lima Beans, If Frozen, Thawed
  • 1-½ cup Swiss Chard
  • 1 cup Cherry Tomatoes, Cut In Half
  • FOR THE CHIPOTLE CREAM:
  • 1 cup Nonfat Greek Yogurt
  • 1 teaspoon Chipotle Powder
  • 1  Lime, Cut In Half

Preparation

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!

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Profile photo of TheRunningMommyRD

TheRunningMommyRD on 5.20.2013

Excellent…I did add eggs to hold together more. Great change from regular salmon cakes.

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