Tex Mex Salmon Cakes Over Succotash With Chipotle Cream

1. 1

   For the salmon cakes: In a large bowl combine all ingredients for the salmon cakes (everything except cornmeal and olive oil).

2. 2

   Mix well.

3. 3

   Place cornmeal in a shallow bowl.

4. 4

   Form the salmon mixture into 2 inch patties, and roll each patty in the cornmeal.

5. 5

   Set the patties aside on a plate.

6. 6

   For the succotash: In a medium skillet over medium heat add oil.

7. 7

   Once heated add all of the succotash ingredients.

8. 8

   Let the mixture cook for about 5 minutes then add a little salt and pepper to taste and keep heat on low.

9. 9

   For the chipotle cream: In a small bowl combine yogurt and chipotle powder, and squeeze in lime juice.

10. 10

    Taste and add salt or pepper if desired.

11. 11

    Set aside.

12. 12

    For the assembly: In a large cast iron skillet add oil and heat over medium high heat for about 1 minute.

13. 13

    Add salmon cakes, and cook for 3 minutes on the first side, until golden brown and crispy then flip and cook another 3 minutes.

14. 14

    Remove cooked patties to a paper towel lined plate.

15. 15

    Once cooked, place succotash with salmon cakes on top and a dollop of chipotle cream on top of that.

16. 16

    Enjoy!

* Per serving · 4 servings · Values may vary.