Spicy Salmon Cornmeal Cakes
Spicy Salmon Cornmeal Cakes are perfect for your party. Made with Chobani yogurt and fresh garlic and onions, you will not be able to stop at just one. Appetizer recipes for a party have never been so good.
Serves5
Ingredients
- 1 pound fresh salmon fillet
- 3 tablespoons canola oil
- 1/3 cup green pepper, minced
- 2 cloves of garlic, minced
- 1 teaspoon Old Bay seasoning
- 2 teaspoons Sriracha hot chili sauce
- freshly ground pepper, to taste
- 1/3 cup stone-ground cornmeal
- 1/3 cup plain 0% Chobani greek yogurt
Instructions
- Preheat broiler.
- Broil salmon for 4 to 5 minutes on each side. Once salmon is cool, peel off skin and discard.
- Heat 1 tablespoon oil in skillet over medium heat. Add onion and pepper and sauté until soft, about 3 minutes. Add garlic and sauté for additional 30 seconds. Remove pan from heat and let cool.
- Put salmon in bowl and flake the fish into small pieces. Gently stir in onion-pepper-garlic mixture, Old Bay, Sriracha, pepper, cornmeal and Chobani. Using 1/4 cup measure, shape mixture into 10 patties. Place them on parchment paper-lined tray.
- Heat remaining 2 tablespoons oil in skillet over medium high heat. Add salmon cakes and cook 3 to 5 minutes on each side, until golden brown and warmed through.
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