Salmon Cakes with Corn Salsa

Name: Salmon Cakes with Corn Salsa
Prep time: 10 min
Cook time: 8 min
Yield: 6
Ingredients: 2 cups frozen corn kernels, thawed; 1 cup salsa; 6 cans (3.75 ounces each) blueback salmon, drained; 1 can (4.5 ounces) chopped green chiles, drained; 2 tablespoons chopped cilantro; 2 tablespoons light mayonnaise; 1 egg, lightly beaten; 1/4 cup plain bread crumbs

Makes 6

Prep 10 m

Cook 8 m

Ingredients

2 cups frozen corn kernels, thawed
1 cup salsa
6 (3.75 ounces each) blueback salmon, drained
1 (4.5 ounces) chopped green chiles, drained
2 tablespoons chopped cilantro
2 tablespoons light mayonnaise
1 egg, lightly beaten
1/4 cup plain bread crumbs

Directions

1 of 3 In a small bowl, combine corn and salsa; set aside.
2 of 3 Stir together salmon, chiles, cilantro, mayonnaise and egg until just blended. Form into 12 patties, a scant 1/4 cup salmon mixture each. Place bread crumbs in a shallow dish and coat salmon cakes with crumbs. Lightly spritz tops and bottoms of cakes with nonstick cooking spray.
3 of 3 Heat a large nonstick skillet over medium-high heat. Cook salmon cakes 2 to 4 minutes on each side or until lightly browned. Serve immediately with salsa.

Nutrition Information for Salmon Cakes with Corn Salsa
Servings Per Recipe: 6
Per Serving: 27 g pro., 16 g carb., 8 g Fat, total, 124 mg chol., 1 g sat. fat, 249 kcal cal., 3 g fiber, 916 mg sodium