- Heat a medium skillet over medium heat.
- Pour the cornmeal onto a large plate and spread it into a thin layer.
- In a large mixing bowl, mix together the salmon, corn, yogurt, jalapeño, and seafood seasoning until the mixture is well combined. Use your hands to form the mixture into 6 small balls, roll the balls across the plate to coat them in the cornmeal, then flatten into patties (about 3 inches in diameter).
- Heat 2 tablespoons of oil in the skillet, and cook the patties undisturbed for 5 minutes on each side, or until golden brown.
- While the patties are cooking, make the yogurt sauce. Combine the Greek yogurt, lime juice, cilantro, and seafood seasoning in a small bowl and stir until combined.
- Serve the patties with the yogurt sauce.
Banner Image:
JalapenoCornSalmonPattiesCilantroLimeSauce_KT.jpg
Ingredients:
For the patties:
⅓ cup whole grain cornmeal
2 (6-ounce) cans boneless skinless salmon, drained
¾ cup corn (frozen, fresh, or canned)
½ cup plain Greek yogurt
1 jalapeño pepper, seeds removed and finely chopped
1 teaspoon seafood seasoning (such as Old Bay)
2 tablespoons olive oil
For the sauce:
½ cup plain Greek yogurt
juice of 1 lime
1 tablespoon chopped fresh cilantro leaves
⅛ teaspoon seafood seasoning
Yield:
6 small patties and 1/2 cup sauce
Nutrition:
Calories: 490, Total Fat: 19g, Saturated Fat: 2g, Sodium: 430mg, Carbohydrate: 32g, Fiber: 5g, Total Sugar: 6g (Added Sugar: 0g), Protein: 51g
Author:
An Oldways recipe and photo, courtesy of Kelly Toups
Dietary choice:
Gluten-free
Description:
Whole grain cornmeal, fresh corn kernels, and spicy jalapeño peppers lend a Southwestern flair to these flavorful salmon fritters. Best of all, this easy weeknight dish comes together in less than 20 minutes. Serve these alongside a simple salad of dressed and mixed greens to complete your meal.
Serving Size:
3 small patties and 1/4 cup sauce
