Salmon Corn Cakes With Cilantro-Pepper Vinaigrette

Name: Salmon Corn Cakes With Cilantro-Pepper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced red bell peppers (about 2 medium); 3 tablespoons chopped fresh cilantro; 2 tablespoons olive oil; 2 tablespoons fresh lime juice; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 3 tablespoons vegetable oil; 1/2 cup chopped onion; 1/2 cup diced red bell pepper; 1/2 cup frozen corn kernels, thawed, patted dry; 2 teaspoons minced garlic; 1 (15 1/2 ounce) can red salmon, drained, flaked; 2 tablespoons dry bread, brums; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 1 large egg; 1/2 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/2 cup fine yellow cornmeal; 2 tablespoons unsalted butter

Servings: persons

2 cups diced red bell peppers (about 2 medium)
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup diced red bell pepper
1/2 cup frozen corn kernels, thawed, patted dry
2 teaspoons minced garlic
1 (15 1/2 ounce) can red salmon, drained, flaked
2 tablespoons dry bread, brums
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 large egg
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup fine yellow cornmeal
2 tablespoons unsalted butter

1
Make Cilantro-Pepper Vinaigrette: combine first 6 ingredients in small bowl. Let stand at room temperature until ready to serve.
2
Heat 1 T. vegetable oil in medium skillet over medium heat. Add onion, bell pepper, corn, and garlic and cook, stirring occasionally, about 5 minutes. Let cool slightly.
3
Combine salmon, bread crumbs, cilantro, lime juice, egg, salt, cayenne, and vegetables. Shape into 8 cakes, about 2-1/2 inches wide, then coat with cornmeal, shaking off excess.
4
Heat 1 T. each oil and buter in heavy medium skillet over medium heat. Place 4 cakes in skillet and cook, turning once, until golden brown, 6-8 minutes. Keep warm in oven. Repet with remaining cakes. Serve hot with vinaigrette.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups diced red bell peppers (about 2 medium), 3 tablespoons chopped fresh cilantro, 2 tablespoons olive oil, 2 tablespoons fresh lime juice, and more.

Yes, Salmon Corn Cakes With Cilantro-Pepper Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!