Salmon Corncakes

2 c Water

1 c Dry white wine

1 Bay leaf, preferably fresh

4 Whole peppercorns

2 Parsley sprigs

A few celery leaves 2 Salmon steaks, about

-1/2 pound each 1 c Fresh corn kernels, cooked

1/2 c Finely chopped shallots

1/2 c Finely diced red bell pepper

1/2 c Finely diced celery

1/4 c Chopped fresh cilantro

-leaves 1/2 c Nonfat plain yogurt, drained

-for 15 minutes in a fine -strainer 1/2 c "light" mayonnaise

1/2 ts Dijon-style mustard

ds Tabasco sauce Salt to taste Freshly ground black pepper, -to taste 1 Egg

-PLUS 1 Egg white, lightly beaten

1 1/2 c Cracker crumbs

4 tb Olive oil

When poaching salmon, whether to serve on its own or to use as an ingredient, season your liquid well with white wine, peppercorns, celery leaves, fresh parsley and a bay leaf for greatest flavor. 1. Combine water, wine, bay leaf, peppercorns, parsley and celery

leaves in a shallow 8x8" pan. Slowly bring to a boil, reduced to a simmer and add salmon steaks. Simmer until salmon is just cooked through - 7-10 minutes, depending on thickness. Remove with a slotted spatula, drain and cool slightly. Flake salmon into a bowl (do not break it up too much); discard skin and bones. 2. To the salmon add corn, shallots, red pepper, celery and cilantro.

Fold together gently with a rubber spatula. 3. Combine yogurt, mayonnaise, mustard and Tabasco in a separate bowl.

Fold into salmon mixture. Season with salt and pepper. Gently fold the egg, egg whites and 1/4 cup of the cracker crumbs into the salmon mixture. 4. form into 8 large or 12 medium-sized patties. Lay some cracker

crumbs on a plate and coat the patties on both sides, using more crumbs as needed. Refrigerate, covered, for up to 1 hour. 5. Heat 2 tablespoons olive oil in a non-stick skillet over medium

heat. Cook salmon corncakes a few at a time until golden, about 3 minutes per side. Add more oil to skillet as needed. Serve immediately with Festival Corn Salsa alongside. Serve 8 as an entree or 12 as an appetizer. Per serving (based on 8 cakes) without the salsa: 366 calories, 26 grams fat, 50 milligrams cholesterol.