Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Then plough deep while sluggards sleep, and you shall have corn to sell and to keep.”
-Benjamin Franklin, Statesman

The refrigerator light goes on...

I love these little pancakes and you can use the basic recipe with almost any flavor you want. The dill is great but herbed with oregano, thyme or basil really brings out the flavor. You could, however, turn them Southwestern with about 1/2 teaspoon of cumin and a bit of chili powder.


Salmon with Cornmeal Cakes

Servings: 2 | Serving size: 4 ounces salmon with 2 corn cakes

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe does not make very good leftovers.

Serve with Sauteed Spinach or Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Sautéed Leeks with Pinenuts

2 tsp olive oil
1 small onion (diced)
2 ears corn (kernels cut from cob)
1 cup water
1/2 cup coarse ground corn meal
1/4 tsp salt
fresh ground black pepper (to taste)
1 Tbsp fresh dill
1 large egg
spray olive oil
2 4 ounce salmon filets
1 Tbsp maple syrup
1 tsp unsalted butter

Place 1 teaspoon olive oil in a medium non-stick skillet over medium high heat. Add the onion and cook for about 5 minutes until they begin to brown slightly. Add the corn and cook, stirring frequently, until the corn begins to brown. Place the corn in a small mixing bowl to cool.

Place the water in the skillet. Increase the heat to high. When the water boils carefully whisk in the cornmeal. Cook, stirring frequently, for about 5 minutes until the cornmeal is thickened.

Add the cornmeal to the bowl with the corn. Add the salt, pepper and dill and stir well. Let the mixture cool at least 5 minutes and then break the egg into the mixture. Stir well, folding until the mixture is well blended.

Heat a non-stick skillet or a large skillet over medium high heat. Add the second teaspoon of olive oil. Scoop the batter on to the skillet in four equal batches. Adjust the heat to let the cornmeal cakes brown. After about 7 minutes turn.

While the pancakes are cooking place a large non-stick skillet over medium-high heat. Spray the pan lightly with olive oil. Add the salmon skin side down.

Cook for about 5 minutes and turn and then add the maple syrup. Cook for about another 4 - 5 minutes.

When the salmon is done place the cornmeal cakes on plates and top with the salmon. Add the butter to the pan and swirl until well blended. Top the salmon with the sauce and serve.

Nutrition Facts

Serving size: 4 ounces salmon with 2 corn cakes

Servings: 2

Amount Per Serving

Calories 543 Calories from Fat 187
  % Daily Value
Total Fat 21g 32%
    Saturated Fat 5g 23%
    Monounsaturated Fat 10g
    Trans Fat 0g
Cholesterol 181mg 60%
Sodium 411mg 17%
Total Carbohydrates 58g 19%
    Dietary Fiber 6g 26%
    Sugars 13g
Protein 34g
Vitamin A 10% Vitamin C 21%
Calcium 5% Iron 16%
Vitamin K 4 mcg Potassium 990 mg
Magnesium 119 mg