Tex Mex Salmon Cakes Over Succotash With Chipotle Cream

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!