Southwest Salmon Cakes

Servings: 2 | Serving size: 2 salmon cakes

Cooking time: 45 minutes (does not include chilling time)

This recipe can easily be multiplied. The uncooked salmon cakes do not keep well past 24 hours, but cooked salmon cakes make great sandwiches the next day.

Place the water in a large skillet over high heat. When the water boils, reduce the heat to a very low simmer.

Add the salmon and poach for 8 to 12 minutes. Thinner filets will cook more quickly. Remove the salmon from the pan and place on a paper towel to cool.

After the salmon is cool, place in the refrigerator to chill.

Place one teaspoon olive oil in a large skillet over medium high heat.

Add the onion and jalapeno pepper.

Cook for about 3 minutes. Stir frequently.

Add the corn and cook for about 8 minutes. Stir frequently.

Place the onion and corn mixture in a large mixing bowl with the Tabasco sauce, chili powder, salt, lime juice and pepper.

Fold together gently and let cool for in the refrigerator until cold.

When the corn is chilled, flake the chilled salmon into the mixing bowl.

Fold together gently until well blended. Be careful to not break up the salmon too much.

Add the breadcrumbs and fold together until blended.

Whisk the egg and fold into the salmon mixture.

Form into 4 cakes and chill. (This can be made up to 12 hours in advance, or alternatively chilled in the freezer for about 30 minutes prior to cooking.)

Place the oil in a large skillet over high heat.

Place cakes in the hot oil and cook over medium-high heat for about 5 minutes until brown.

Turn and cook for about 5 to 7 minutes.

Serve.