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Name: Salmon Cakes with Sweet Corn Cilantro Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pn Black pepper; 1 11 ounces ca corn; drained; ; salmon; ; yoghurt; ; cut into 1 inch; 1/4 ts Salt; 1 ts Dried dill weed; 1 lg Lime; cut in wedges; 1 lb Fresh red salmon fillet or; ; peeled, seeded and; 8 oz Small white mushrooms;; 12 lg Leaves fresh cilantro; ; minutes; ; minute and cooled; ; cooked frozen; 1/4 lb Smoked salmon fillet; 1 tb Capers; ; rounds; 1 ts Ground cumin; 1 lg Cucumber; preferably; 8 oz Frozen green peas; , boiled; 1 1/2 lb Russet potatoes; peeled and; ; inch pieces; ; steamed for 4; ; kernels; 4 tb Strained yoghurt or 2tbsp; 4 Leaves curly kale; well; 1 ts White pepper; 1 Lemon juice of

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INGREDIENTS

1 pn Black pepper
1 11 ounces ca corn; drained
; salmon
; yoghurt
; cut into 1 inch
1/4 ts Salt
1 ts Dried dill weed
1 lg Lime; cut in wedges
1 lb Fresh red salmon fillet or
; peeled, seeded and
8 oz Small white mushrooms;
12 lg Leaves fresh cilantro
; minutes
; minute and cooled
; cooked frozen
1/4 lb Smoked salmon fillet
1 tb Capers
; rounds
1 ts Ground cumin
1 lg Cucumber; preferably
8 oz Frozen green peas; , boiled
SWEET CORN CILANTRO SAUCE
1 1/2 lb Russet potatoes; peeled and
; inch pieces
; steamed for 4
; kernels
4 tb Strained yoghurt or 2tbsp
4 Leaves curly kale; well
1 ts White pepper
1 Lemon ; juice of

Servings

INSTRUCTIONS

In a a large pot, boil the potatoes for 20 minutes. Drain, return to the pot on very low heat and cover with a cloth towel to steam out any remaining moisture for 10 minutes. Transfer to a bowl, add salt and mash until smooth. Set aside. Place the fresh salmon on a small plate, sprinkle on 1/4tsp of the salt and steam in a stack and steam for 6 minutes. Remove from the heat, peel off the skin, take out any bones and flake into a large bowl. Remove the outer skin from the smoked salmon and break the meat into small flakes, removing any bones. Add to the fresh salmon with the potatoes, capers, remaining salt and white pepper and mix well. Shape the salmon into 4 cakes (or fill 8 small souffl? dishes if used as a first course) and put onto a steamer tray. In a small bowl, mix the cucumber with the dill, cumin and remaining salt and turn out onto the same steamer tray. Place the kale leaves on the upper deck steamer and cook everything for 4 minutes. In a large skillet on medium heat, cook the mushrooms with the lemon juice for 5 minutes, tossing to coat with the juice. Sprinkle with black pepper and set aside. Re heat just before serving with the cucumber and peas. The sauce: Puree the corn in a food processor until smooth. Add the cilantro and yoghurt and mix well. To serve, on each dinner plate, place 1 kale leaf and spread with the corn sauce. Top with a salmon cake surrounded by the cucumber, mushrooms and peas and garnished with a small lime wedge on the side. Sprinkle paprika over the top of the salmon cake.

NOTES

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Salmon Cakes with Sweet Corn Cilantro Sauce

1 pn Black pepper
1 11 ounces ca corn; drained
 ; salmon
 ; yoghurt
 ; cut into 1 inch
1/4 ts Salt
1 ts Dried dill weed
1 lg Lime; cut in wedges
1 lb Fresh red salmon fillet or
 ; peeled, seeded and
8 oz Small white mushrooms;
12 lg Leaves fresh cilantro
 ; minutes
 ; minute and cooled
 ; cooked frozen
1/4 lb Smoked salmon fillet
1 tb Capers
 ; rounds
1 ts Ground cumin
1 lg Cucumber; preferably
8 oz Frozen green peas; , boiled
 SWEET CORN CILANTRO SAUCE
1 1/2 lb Russet potatoes; peeled and
 ; inch pieces
 ; steamed for 4
 ; kernels
4 tb Strained yoghurt or 2tbsp
4 Leaves curly kale; well
1 ts White pepper
1 Lemon juice of

In a a large pot, boil the potatoes for 20 minutes. Drain, return to the  pot on very low heat and cover with a cloth towel to steam out any  remaining moisture for 10 minutes. Transfer to a bowl, add salt and mash  until smooth. Set aside.    Place the fresh salmon on a small plate, sprinkle on 1/4tsp of the salt and  steam in a stack and steam for 6 minutes. Remove from the heat, peel off  the skin, take out any bones and flake into a large bowl.    Remove the outer skin from the smoked salmon and break the meat into small  flakes, removing any bones. Add to the fresh salmon with the potatoes,  capers, remaining salt and white pepper and mix well. Shape the salmon into  4 cakes (or fill 8 small souffl? dishes if used as a first course) and put  onto a steamer tray.    In a small bowl, mix the cucumber with the dill, cumin and remaining salt  and turn out onto the same steamer tray.    Place the kale leaves on the upper deck steamer and cook everything for 4  minutes.    In a large skillet on medium heat, cook the mushrooms with the lemon juice  for 5 minutes, tossing to coat with the juice. Sprinkle with black pepper  and set aside. Re heat just before serving with the cucumber and peas.    The sauce: Puree the corn in a food processor until smooth. Add the  cilantro and yoghurt and mix well.    To serve, on each dinner plate, place 1 kale leaf and spread with the corn  sauce. Top with a salmon cake surrounded by the cucumber, mushrooms and  peas and garnished with a small lime wedge on the side. Sprinkle paprika  over the top of the salmon cake.

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Nutrition

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Serving Size: 1 Serving (456g)
Recipe Makes: 4 servings

Calories: 12
Calories from Fat: 3 (25%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 67mg		2 %
Potassium 72.1mg		2 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 2.3g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12

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