Tex Mex Salmon Cakes Over Succotash With Chipotle Cream Recipe

Name: Tex Mex Salmon Cakes Over Succotash With Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Wild Salmon, Cooked And Slightly Shredded With Fork; 1 can (4 Oz. Can) Diced Green Chilies; 1 cup Onion, Diced; 4 cloves Garlic, Minced; 1 cup Cilantro, Chopped; 2 cups Blue Corn Tortilla Chips, Slightly Crushed; 1 teaspoon Each: Cumin, Garlic Powder, Pepper, Smoked Paprika; 1/2 teaspoons Sea Salt; 1/2 cups Corn Meal; 2 Tablespoons Olive Oil; 1 Tablespoon Olive Oil; 1 cup Corn, Cut Off The Cob; 1 cup Lima Beans, If Frozen, Thawed; 1- 1/2 cup Swiss Chard; 1 cup Cherry Tomatoes, Cut In Half; 1 cup Nonfat Greek Yogurt; 1 teaspoon Chipotle Powder; 1 Lime, Cut In Half

Servings: persons

1/2 pounds Wild Salmon, Cooked And Slightly Shredded With Fork
1 can (4 Oz. Can) Diced Green Chilies
1 cup Onion, Diced
4 cloves Garlic, Minced
1 cup Cilantro, Chopped
2 cups Blue Corn Tortilla Chips, Slightly Crushed
1 teaspoon Each: Cumin, Garlic Powder, Pepper, Smoked Paprika
1/2 teaspoons Sea Salt
1/2 cups Corn Meal
2 Tablespoons Olive Oil
1 Tablespoon Olive Oil
1 cup Corn, Cut Off The Cob
1 cup Lima Beans, If Frozen, Thawed
1- 1/2 cup Swiss Chard
1 cup Cherry Tomatoes, Cut In Half
1 cup Nonfat Greek Yogurt
1 teaspoon Chipotle Powder
1 Lime, Cut In Half

1
For the salmon cakes: In a large bowl combine all ingredients for the salmon cakes (everything except cornmeal and olive oil).
2
Mix well.
3
Place cornmeal in a shallow bowl.
4
Form the salmon mixture into 2 inch patties, and roll each patty in the cornmeal.
5
Set the patties aside on a plate.
6
For the succotash: In a medium skillet over medium heat add oil.
7
Once heated add all of the succotash ingredients.
8
Let the mixture cook for about 5 minutes then add a little salt and pepper to taste and keep heat on low.
9
For the chipotle cream: In a small bowl combine yogurt and chipotle powder, and squeeze in lime juice.
10
Taste and add salt or pepper if desired.
11
Set aside.
12
For the assembly: In a large cast iron skillet add oil and heat over medium high heat for about 1 minute.
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
Remove cooked patties to a paper towel lined plate.
15
Once cooked, place succotash with salmon cakes on top and a dollop of chipotle cream on top of that.
16
Enjoy!

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1/2 pounds Wild Salmon, Cooked And Slightly Shredded With Fork, 1 can (4 Oz. Can) Diced Green Chilies, 1 cup Onion, Diced, 4 cloves Garlic, Minced, and more.

Yes, Tex Mex Salmon Cakes Over Succotash With Chipotle Cream 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.

Tex Mex Salmon Cakes Over Succotash With Chipotle Cream

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