Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --


  3. 1 pound salmon fillet -- boned and skinned

  4. 1/2 cup corn kernels -- fresh or frozen

  5. 1 teaspoon dijon mustard

  6. 1 egg

  7. 1 egg yolk

  8. 1 small red bell pepper -- finely chopped

  9. 2 tablespoons basil -- chopped

  10. 2 cloves garlic -- minced

  11. 1 tablespoon fresh lemon juice

  12. 1/2 cup dry bread crumbs

  13. 3 tablespoons oil

  14. 1/4 cup olive oil

  15. 1 teaspoon red chile flakes

  16. 1 dash white wine vinegar

  17. 1 dash fresh lemon juice

  18. salt and pepper -- to taste

  19. 2 bunches spinach -- cleaned and stemmed

  20. 2 cups tomatillo salsa --see note

Instructions Jump to Ingredients ↑

  1. *note Tomatillo Salsa recipe separateChop the salmon by hand with a knife (a processor will make it too mousse- like). Combine in a bowl with the remaining salmon cake ingredients except the bread crumbs and seasonings. Add only enough bread crumbs to take up the moisture in the mixture. Season to taste with salt and pepper.

  2. Preheat the oven to 300 degrees. Form the salmon mixture into 12 patties. Heat a very small amount of oil in a frying pan and brown the patties on both sides. Remove the patties to a baking sheet and bake in the oven until they don't have much give when lightly pressed, about 5 minutes.

  3. Meanwhile, whisk together the olive oil, chile flakes, vinegar, and lemon juice. Season to taste. Heat this mixture in a large frying pan. Add the spinach and toss quickly just until barely wilted.

  4. To serve, divide the spinach among 6 plates. Place 2 salmon patties on top of the spinach. Spoon the Tomatillo Salsa on top.

  5. Notes: This is a knockoff of New England crab cakes turned southwestern. The recipe originally came to Cafe Terra Cotta through a line cook with a New York restaurant background. The tomatillo salsa can be made up to two days ahea


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