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...

These cornmeal pancakes are delicious and you can use the recipe with almost any flavor you want. The dill is great but herbed with oregano, thyme or basil really brings out the flavor. Fresh herbs are best, but if you are going to use dried, a small amount of tarragon or rosemary works great. You can turn them Southwestern with about 1/2 teaspoon of cumin, a teaspoon of chili powder and 1/2 teaspoon smoked paprika.

An ear of corn is about 1 cup. This recipe works great with frozen corn.

You can serve this with almost anything: roasted chicken thighs, shrimp, or pork tenderloin.


Salmon with Cornmeal Cakes

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

Cooking Time: 45 Minutes

This recipe can be multiplied and makes good leftovers. Reheat gently to avoid overcooking the fish (best to reheat the corn cakes and fish separately).

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

Salmon with Cornmeal Cakes


3 tsp. olive oil
1 medium onion (diced)
2 ears corn (kernels removed)
1 cup water
1/2 cup coarse ground cornmeal
1/4 tsp. salt
to taste fresh ground black pepper
1 Tbsp. fresh dill
1 large egg
4 4-ounce salmon filets
1 Tbsp. maple syrup

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 onions and 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 10 minutes until the cornmeal is thickened.

Add the cornmeal to the bowl with the corn.

Add the salt, pepper and dill and fold together.

Let the mixture cool at least 10 minutes and then break the egg into the mixture.

Stir well, folding until the mixture is well blended.

Heat a large 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 preheat the oven to broil.

After the cornmeal cakes are done remove to a warm plate.

Place the salmon in a large skillet or on a baking sheet.

Place the salmon under the broiler and cook for about 3 minutes and then coat with the maple syrup.

Cook for about another 4 for medium rare, 10 minutes for cooked through.

When the salmon is done place the cornmeal cakes on plates and top with the salmon.

Nutrition Facts

Serving size: 4 ounces salmon with 2 corn cakes

Servings: 2

Amount Per Serving

Calories 436  
  % Daily Value
Total Fat 22g 28%
  Saturated Fat 5g 23%
  Monounsaturated Fat 8g
  Trans Fat 0g
Cholesterol 109mg 37%
Sodium 248mg 11%
Total Carbohydrates 31g 11%
    Dietary Fiber 3g 11%
    Sugars 9g
Protein 28g
Vitamin A 11% Vitamin C 12%
Calcium 3% Iron 6%
Vitamin K 3mcg Potassium 720mg
Magnesium 83mg