Salmon corncakes

• 2 c Water
• 1 c Dry white wine
• 1 Bay leaf, preferably fresh
• 4 Whole peppercorns
• 2 Parsley sprigs
• A few celery leaves
• 2 Salmon steaks, about 1/2 pound each
• 1 c Fresh corn kernels, cooked
• 1/2 c Finely chopped shallots
• 1/2 c Finely diced red bell pepper
• 1/2 c Finely diced celery
• 1/4 c Chopped fresh cilantro leaves
• 1/2 c Nonfat plain yogurt, drained for 15 minutes in a fine strainer
• 1/2 c "light" mayonnaise
• 1/2 t Dijon-style mustard
• ds Tabasco sauce
• Salt to taste
• Freshly ground black pepper, to taste
• 1 Egg PLUS
• 1 Egg white, lightly beaten
• 1 1/2 c Cracker crumbs
• 4 T Olive oil

Combine water, wine, bay leaf, peppercorns, parsley and celery leaves in a shallow 8x8" pan.

Slowly bring to a boil, reduced to a simmer and add salmon steaks.

Simmer until salmon is just cooked through - 7-10 minutes, depending on thickness.

Remove with a slotted spatula, drain and cool slightly.

Flake salmon into a bowl (do not break it up too much); discard skin and bones.

To the salmon add corn, shallots, red pepper, celery and cilantro.

Fold together gently with a rubber spatula.

Combine yogurt, mayonnaise, mustard and Tabasco in a separate bowl.

Fold into salmon mixture.

Season with salt and pepper.

Gently fold the egg, egg whites and 1/4 cup of the cracker crumbs into the salmon mixture.

Form into 8 large or 12 medium-sized patties.

Lay some cracker crumbs on a plate and coat the patties on both sides, using more crumbs as needed.

Refrigerate, covered, for up to 1 hour.

Heat 2 tablespoons olive oil in a non-stick skillet over medium heat.

Cook salmon corncakes a few at a time until golden, about 3 minutes per side.

Add more oil to skillet as needed.
 
 
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