Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups cooked/canned Salmon -- (2 to 2 1/2)
1 Large Ear corn (or approximate canned)
2 eggs -- beaten
1/2 Teaspoon curry powder
1/4 Teaspoon cayenne pepper
1/2 Cup chopped onion
Salt -- pepper
1 1/2 Tablespoons butter
Nectarine Relish
2 medium -- ripe nectarines,
peeled if desired, and diced into 1/4
- inch pieces
1/4 Teaspoon crushed red pepper flakes
1 Teaspoon grated fresh ginger root
1 Tablespoon lemon juice
1 Tablespoon honey |
Preparation:
Prepare the Nectarine Relish (recipe follows) and set aside for flavors to
blend while preparing the salmon cakes.
Flake salmon into a bowl, add corn kernels, with the eggs, along with the
curry powder, cayenne, onion and salt and pepper to taste. Mix well. Form
mixture into 6 to 8 patties.
Melt butter in a large skillet. Place Salmon patties in the skillet and
saute
until browned on bottom, 5 to 7 minutes. Gently turn over and cook flip side
4 to 5 minutes. Serve hot with relish.
Nectarine Relish
Combine nectarines, red pepper flakes, ginger root, lemon juice, and honey
in
a bowl and stir well. Enjoy...if you make the effort to make it, we are sure
you will! |
