Tex-Mex Salmon Cakes

Heat 1 tablespoon of oil in a medium skillet over medium-high. Add the onion and sauté until you see a little color, about 5 minutes. Remove onion from pan and toss into a large bowl.

Into the same bowl, add the salmon, crushed chips, cilantro, chiles, cumin and a small pinch of salt and pepper. Mix to combine.

Place the flour in a shallow dish.

With your hands, shape the salmon mixture into 1-inch cakes. Dredge them through the flour, coating on both sides.

Heat the remaining oil in a medium skillet and (if needed, do this in batches) add the cakes to the skillet and brown them on both sides. This will take about 6 minutes total. Remove patties from the pan and set aside. (Repeat with the remaining patties if you did it in batches).

In the meantime, put the spinach in another pan over medium heat. Once it’s starting to wilt, add the corn and diced tomato. The corn will heat through as the spinach finishes wilting. How many times can I say WILT? Season with a pinch of salt and pepper.

Serve the salmon cakes with the corn/spinach relish and get on it.