- 20 minutes
- 25 minutes
Spice up your lunch with these salmon cornmeal cakes, made with green pepper, red onion, and a blend of spices. Top it off with a dollop of Greek non-fat yogurt and enjoy this 2-star Guiding Star approved seafood dish.
- Preheat broiler and broil salmon for 4 to 5 minutes on each side. Allow to cool, and then peel off skin and discard.
- Heat 1 tablespoon oil in skillet over medium heat. Saute onion and pepper for about 3 minutes, or until soft. Add garlic and sauté for 30 more seconds. Set aside to cool.
- In a medium bowl, flake the salmon into small pieces. Gently stir in the onion-pepper-garlic mixture, Old Bay, Sriracha, pepper, cornmeal and yogurt. Divide the mixture into 1/4 cup servings and shape into individual patties. Arrange the patties on a tray lined with parchment paper.
- Heat remaining 2 tablespoons oil in skillet over medium high heat. Cook salmon cakes for 3 to 5 minutes on each side, until golden brown.