Spicy Salmon Cornmeal Cakes

September 27, 2018 By: Comments
Spicy Salmon Cornmeal Cakes
Tagged: Celebrate National Seafood Month Celebrate National Seafood Month. Seafood Dinners Seafood Dinners. Dinner Dinner. Taste of Inspirations Taste of Inspirations. Seafood Seafood. Seafood Seafood. Intermediate Intermediate. Peppers Peppers. Guiding Stars Guiding Stars. Yogurt Yogurt. Garlic Garlic. Seafood Appetizers Seafood Appetizers. Salmon Dinners Salmon Dinners. Onions Onions. Salmon Salmon. Meat Department Meat Department. Lunch Lunch. Trusted Brands Trusted Brands.
Prep:
20 minutes
Cook:
25 minutes
Serves:
5
Spice up your lunch with these salmon cornmeal cakes, made with green pepper, red onion, and a blend of spices. Top it off with a dollop of Greek non-fat yogurt and enjoy this 2-star Guiding Star approved seafood dish.

Ingredients

Select ingredients:
2 Stars - Better, Guiding Stars, Nutritious choices made simple, three gold stars over a green apple labeled better 2 Stars - Better, Guiding Stars, Nutritious choices made simple, three gold stars over a green apple labeled better

Directions

  1. Preheat broiler and broil salmon for 4 to 5 minutes on each side. Allow to cool, and then peel off skin and discard.
  2. Heat 1 tablespoon oil in skillet over medium heat. Saute onion and pepper for about 3 minutes, or until soft. Add garlic and sauté for 30 more seconds. Set aside to cool.
  3. In a medium bowl, flake the salmon into small pieces. Gently stir in the onion-pepper-garlic mixture, Old Bay, Sriracha, pepper, cornmeal and yogurt. Divide the mixture into 1/4 cup servings and shape into individual patties. Arrange the patties on a tray lined with parchment paper.
  4. Heat remaining 2 tablespoons oil in skillet over medium high heat. Cook salmon cakes for 3 to 5 minutes on each side, until golden brown.