Jalapeño Corn Salmon Patties with Cilantro Lime Sauce

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.

Filed Under: Latin American Heritage Diet, Main dishes, Lunch, Gluten-free, Corn, Quick & Easy, Staff Favorites

Rating

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Active 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

Ingredients

For the patties:

⅓ cup whole grain cornmeal

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

¾ cup corn (frozen, fresh, or canned)

½ 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:

½ cup plain Greek yogurt

juice of 1 lime

1 tablespoon chopped fresh cilantro leaves

⅛ teaspoon seafood seasoning

Instructions

Heat a medium skillet over medium heat.
Pour the cornmeal onto a large plate and spread it into a thin layer.
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).
Heat 2 tablespoons of oil in the skillet, and cook the patties undisturbed for 5 minutes on each side, or until golden brown.
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.
Serve the patties with the yogurt sauce.

An Oldways recipe and photo, courtesy of Kelly Toups