Daily Archives: July 25, 2007

206: Salmon-Corn Cakes with Basil Cream

Salmon Corn Cakes with Basil Cream

Recipe for Salmon-Corn Cakes with Basil Cream
Recipe 206 of 365

Think of these as a Seattle version of crab cakes, minus the mayo. I used salmon from the frozen section at Trader Joe’s because it comes without skin, but I’m sure fresh salmon would work fine, too.

You’ll have a bit of basil cream leftover if you eat the cakes as is – try it on tacos! – but I can’t wait to try the cream slathered on a mini burger bun and topped with the salmon cakes: salmon sliders!

TIME: 40 minutes
MAKES: 2 dozen small cakes

1 jalapeño pepper, seeded and roughly chopped
1 clove garlic
1 tablespoon capers
1 pound salmon (no skin), cut into 1” chunks
2 large eggs
1/2 teaspoon salt
Freshly ground pepper
1/2 cup thinly sliced scallions
1/2 cup fresh corn
2 tablespoons lemon juice
1/2 cup panko breadcrumbs
3/4 cup finely chopped fresh basil
1/4 cup sour cream
Spray olive oil

Pulse the jalapeño pepper, garlic, and capers in the work bowl of a food processor until finely chopped. Add the salmon, and pulse until ground. Add the eggs, 1/4 teaspoon salt, and few grinds of pepper, and pulse again until the eggs are incorporated.

Transfer the salmon mixture to a mixing bowl, and add the scallions, corn, lemon juice, breadcrumbs, and 1/2 cup of the basil, and stir to combine. Season again with salt and pepper, and stir.

Next, make the basil cream: Blend the remaining 1/4 cup basil, 1/4 teaspoon salt, sour cream, and a grinding of pepper until smooth and uniform in color in a blender or small food processor, and chill until ready to use.

Line a baking sheet with waxed paper. Scoop the mixture by very rounded tablespoons into your hands, form into a ball, and transfer to the paper. Flatten the balls gently into 1/2” thick disks, and spray with the olive oil spray.

Heat a large nonstick pan over medium heat. When hot, carefully add as many salmon cakes as will fit comfortably in the pan, oiled side-down. Cook for 2 to 3 minutes, or until golden brown on the bottom. (Note: Try to check only one cake, because flipping them before they’re browned may cause them to fall apart.) Spray the top sides with more oil. Flip the cakes gently, cook another 2 to 3 minutes, until browned, and serve hot, with the basil cream on the side or spooned on top as a garnish.

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