Crispy Salmon Corn Fritters with Zesty Cilantro-Lime Vinaigrette
Inspired by a classic recipe from Good Food Magazine, these Crispy Salmon Corn Fritters are a delightful blend of flavors that make for an appealing appetizer or a light meal. The fritters combine the richness of canned salmon with sweet corn and bell peppers, offering a satisfying crunch with every bite. Complemented by a vibrant Cilantro-Lime Vinaigrette, this dish not only tantalizes the taste buds but also provides a healthy dose of protein and essential nutrients, making it perfect for lunch, dinner, or a snack. Serve them alongside a fresh salad for a complete and nutritious meal!
N/A
Servings
200
Calories
15
Ingredients
Ingredients
Red bell peppers, diced
2 cups (Chop into small pieces)
Fresh cilantro, chopped
3 tablespoons (Chop finely)
Olive oil
2 tablespoons (For vinaigrette)
Fresh lime juice
2 tablespoons (Freshly squeezed)
Salt
1/2 teaspoon (To taste)
Cayenne pepper
1/4 teaspoon (To taste)
Vegetable oil
3 tablespoons (For cooking)
Onion, chopped
1/2 cup (Chop finely)
Frozen corn kernels
1/2 cup (Thawed and patted dry)
Garlic, minced
2 teaspoons (Finely minced)
Canned red salmon, drained and flaked
1 (15 1/2 ounce) can (Flake the salmon)
Dry bread crumbs
2 tablespoons (For binding)
Large egg
1 (Beaten)
Fine yellow cornmeal
1/2 cup (For coating)
Unsalted butter
2 tablespoons (For cooking)
Instructions
1
To prepare the Cilantro-Lime Vinaigrette, combine diced red bell peppers, chopped cilantro, olive oil, fresh lime juice, salt, and cayenne pepper in a small bowl. Mix well and let it sit at room temperature to allow the flavors to meld until you are ready to serve.
2
In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, diced red bell pepper, thawed corn kernels, and minced garlic. Cook while stirring occasionally for about 5 minutes, or until the vegetables are softened. Remove from heat and let them cool slightly.
3
In a large mixing bowl, combine the flaked salmon, dry bread crumbs, chopped cilantro, fresh lime juice, egg, salt, cayenne pepper, and the sautéed vegetable mixture. Mix gently until well combined.
4
Shape the salmon mixture into 8 equal cakes, approximately 2.5 inches wide. Coat each cake with yellow cornmeal, pressing lightly to adhere. Shake off any excess cornmeal.
5
In a heavy skillet, heat 1 tablespoon of vegetable oil and 2 tablespoons of unsalted butter over medium heat. Once hot, carefully place 4 salmon cakes in the skillet. Cook for 6-8 minutes, or until golden brown and crispy, turning once midway through the cooking time. Keep the cooked cakes warm in the oven.
6
Repeat the cooking process with the remaining cakes. Serve the warm fritters immediately with a generous drizzle of the Cilantro-Lime Vinaigrette.
Nutrition Information
11g
Fat
10g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Salmon Corn Fritters with Zesty Cilantro-Lime Vinaigrette?
They are a delightful blend of canned salmon, sweet corn, and bell peppers, fried until crispy and served with a vibrant vinaigrette.
How many calories are in one serving of these salmon fritters?
There are 200 calories per serving.
How much protein does this recipe provide?
Each serving contains 14 grams of protein.
What is the fat content per serving?
The dish contains 11 grams of fat per serving.
How many carbohydrates are in these fritters?
Each serving contains 10 grams of carbohydrates.
What type of salmon is used for this recipe?
The recipe calls for one 15.5-ounce can of red salmon, drained and flaked.
What ingredients are in the Cilantro-Lime Vinaigrette?
The vinaigrette includes diced red bell peppers, chopped cilantro, olive oil, fresh lime juice, salt, and cayenne pepper.
How many fritters does this recipe make?
The recipe produces 8 equal cakes, each approximately 2.5 inches wide.
What is used to coat the salmon cakes?
Fine yellow cornmeal is used to coat the cakes before frying.
What are the cooking instructions for the fritters?
Cook the cakes in a skillet with oil and butter for 6-8 minutes until golden brown, turning once.
How much garlic is needed for the recipe?
You will need 2 teaspoons of finely minced garlic.
Is this recipe suitable for a light meal?
Yes, it is perfect for lunch, dinner, or as a nutritious snack.
Can I use frozen corn for this recipe?
Yes, use 1/2 cup of frozen corn kernels that have been thawed and patted dry.
What binder is used to hold the salmon cakes together?
A combination of dry bread crumbs and one large beaten egg acts as the binding agent.
Is this recipe spicy?
It contains a small amount of cayenne pepper (1/4 teaspoon) in both the vinaigrette and the cakes for a slight kick.
What type of butter is used for cooking?
The recipe specifies 2 tablespoons of unsalted butter.
Should the vegetables be cooked before adding them to the salmon?
Yes, sauté the onion, bell pepper, corn, and garlic for about 5 minutes until softened.
What are the tags associated with this recipe?
Tags include salmon, corn cakes, appetizer, light meal, healthy, and gluten-free.
How should I prepare the red bell peppers?
The peppers should be diced into small pieces; you will need 2 cups total.
What is the recommended serving suggestion?
Serve the warm fritters with a drizzle of the Cilantro-Lime Vinaigrette alongside a fresh salad.
How much olive oil is used in the vinaigrette?
The vinaigrette requires 2 tablespoons of olive oil.
Can I keep the first batch of fritters warm?
Yes, you can keep the cooked cakes warm in the oven while you finish the remaining batches.
What kind of oil is used for frying?
Vegetable oil is used for both sautéing the vegetables and frying the cakes.
How much onion is used?
The recipe calls for 1/2 cup of finely chopped onion.
What type of lime juice should be used?
Freshly squeezed lime juice is recommended for the best flavor.
How much salt is included in the recipe?
A total of 1/2 teaspoon of salt is used, divided between the vinaigrette and the cakes.
What is the preparation for the cilantro?
The fresh cilantro should be chopped finely; you will need 3 tablespoons total.
Is this recipe considered quick?
Yes, it is tagged as a quick recipe suitable for party food or fast meals.
How much cornmeal is used for the coating?
The recipe uses 1/2 cup of fine yellow cornmeal.
What is the source of inspiration for this recipe?
It was inspired by a classic recipe from Good Food Magazine.