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Recipes

Jalapeño Corn Salmon Patties with Cilantro Lime Sauce

Quick & Easy Staff Favorite Latin American Heritage Diet Main Course Lunch Gluten Free

Whole grain cornmeal, fresh corn kernels, and spicy jalapeño peppers lend a Southwestern flair to these flavorful salmon fritters. Best of all, this easy weeknight dish comes together in less than 20 minutes. Serve these alongside a simple salad of dressed and mixed greens to complete your meal.

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Prep Time:

10 minutes

Total Time:

15 minutes

Yield:

6 small patties and 1/2 cup sauce

Serving Size:

3 small patties and 1/4 cup sauce

Nutrition Facts

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Nutrition Facts

  • Calories: 490
  • Total Fat: 19g
  • Saturated Fat: 2g
  • Sodium: 430mg
  • Carbohydrate: 32g
  • Fiber: 5g
  • Total Sugar: 6g (Added Sugar 0g)
  • Protein: 51g
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Ingredients

For the patties:

1/3 cup whole grain cornmeal

2 (6-ounce) cans boneless skinless salmon, drained

3/4 cup corn (frozen, fresh, or canned)

1/2 cup plain Greek yogurt

1 jalapeño pepper, seeds removed and finely chopped

1 teaspoon seafood seasoning (such as Old Bay) 

2 tablespoons olive oil

 

For the sauce:

1/2 cup plain Greek yogurt

juice of 1 lime

1 tablespoon chopped fresh cilantro leaves

1/8 teaspoon seafood seasoning

Instructions

  1. Heat a medium skillet over medium heat.
  2. Pour the cornmeal onto a large plate and spread it into a thin layer.  
  3. In a large mixing bowl, mix together the salmon, corn, yogurt, jalapeño, and seafood seasoning until the mixture is well combined. Use your hands to form the mixture into 6 small balls, roll the balls across the plate to coat them in the cornmeal, then flatten into patties (about 3 inches in diameter).
  4. Heat 2 tablespoons of oil in the skillet, and cook the patties undisturbed for 5 minutes on each side, or until golden brown. 
  5. While the patties are cooking, make the yogurt sauce. Combine the Greek yogurt, lime juice, cilantro, and seafood seasoning in a small bowl and stir until combined.
  6. Serve the patties with the yogurt sauce.

 

An Oldways recipe and photo, courtesy of Kelly Toups

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