Recipes
Corn Chip-Crusted Southwestern Salmon Cakes with Creamy Lemon Chili Sauce
Ingredients:
Corn Chip-Crusted Southwestern Salmon Cakes:
- 2 cups Fritos
- 1 large egg
- 6-ounce can salmon (or from a foil-pack; freshly prepared salmon is not necessary for this recipe but can be used if desired – or substitute crab or tuna)
- 1/2 cup southwestern style corn medley with black beans and bell peppers, or similar
- 1 teaspoon Old Bay Seasoning (or similar such as Mrs. Dash blend, 21 Salute)
- 1 teaspoon cumin
- pinch chili or cayenne powder, optional and to taste
- salt and pepper, optional and to taste (note: there is plenty of salt in the chips and salmon)
- 2 tablespoons all-purpose flour
- 2 tablespoons+ butter, for frying
Creamy Lemon Chili Sauce:
- 1/2 cup sour cream (or mayonnaise, Greek-style yogurt, or doctor up tartar sauce)
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- pinch chili powder or cayenne powder, optional and to taste (or use Old Bay, Mrs. Dash, 21 Salute if you don’t like heat)
- pinch salt and pepper, optional and to taste
Directions:
- Corn Chip-Crusted Southwestern Salmon Cakes – In a medium mixing bowl, add the Fritos, and with a wooden spoon or your hands, crush them into pebble-sized pieces (not a job worthy of dirtying a food processor).
- In a separate mixing bowl, crack the egg and beat it lightly with a fork.
- Add the salmon, break it apart gently with the fork, and stir to combine.
- Fold in the corn, seasonings, and stir to combine.
- Add the crushed chips, flour, and stir to combine.
- Form 5 patties of equal size, about 3 1/2 inches in diameter, or four larger patties.
- Add 1 to 2 tablespoons butter to a large non-stick skillet and over medium-high heat, melt the butter.
- To the melted butter, add the salmon cakes, cooking for 3 to 4 minutes on first side. Flip and add an additional tablespoon or two of butter if needed so second side browns nicely. Cook for 2 to 3 minutes on second side, or until cakes are golden. Allow cakes to cool and rest for a few minutes before serving. I served my cakes over a bed of alfalfa sprouts. Leftover cakes can be stored airtight in the fridge for up to 3 days and either served cold or reheated gently on the stovetop or microwave. While cakes cool, make the sauce.
- Creamy Lemon Chili Sauce – Combine all ingredients in a small bowl and stir, seasoning to taste.
- Drizzle on top salmon cakes or serve on the side. Extra sauce will keep airtight for up to 5 days in the fridge.
