Best Taos Salmon Chalupas Salmon Corn Cakes Recipes

SALMON CORN CAKES

Steps:

• Remove skin and bones from salmon; flake and set aside.
• Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
• Stir in salmon and corn.
• Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
• Cook 3 minutes on each side, or until golden.
• Set cakes aside, and keep warm.
• Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
• Spoon sauce over cakes and serve.

CORN CAKES WITH SALMON ROE

Steps:

• In a bowl whisk together cornmeal, flour, baking soda, salt, and sugar. Coarsely chop corn and in another bowl stir together with egg, buttermilk, and chives. Stir in cornmeal mixture and let batter stand 15 minutes.
• In a 10-inch non-stick skillet heat 1 teaspoon butter over moderate heat until foam subsides and drop batter by teaspoon measures into skillet, without crowding (about 10). Cook cakes until golden, about 1 minute on each side, transferring to paper towels to drain, and make more cakes in same manner.
• Top warm corn cakes with sour cream and roe and garnish with onion.

SWEET CORN CAKES

Steps:

• In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
• Add in the corn kernels; toss to coat.
• In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
• Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
• Heat a large nonstick skillet or griddle over medium heat.
• Brush a thin film of vegetable oil or spray with cooking spray.
• Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
• Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
• Serve warm with maple syrup or powdered sugar and berries.

CORN CAKES

Steps:

• Combine corn, onion, milk, with the beaten egg in a bowl.
• Combine flour, baking powder and salt in a separate bowl.
• Add corn mixture and mix just enough to moisten.
• Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.

TERIYAKI SALMON CAKES

Steps:

• In a large bowl, combine salmon, bread crumbs, garlic, orange juice, and teriyaki sauce.
• Stir in eggs and mix until combined.
• Shape mixture into 6 patties.
• Heat oven to 375F.
• In nonstick skillet, heat oil over medium heat.
• Add patties and cook 2 minutes.
• Turn patties over and cook 1 minute more.
• Transfer to baking sheet and place in oven.
• Bake 10 minutes.
• Serve with a bowl of teriyaki sauce for dipping.

SPICED THAI CORN CAKES

Steps:

• Combine all ingredients except for the oil, mixing well.
• Set aside for about 10 minutes to allow the baking powder to become activated Heat oil in large pan or flat-bottomed wok over medium to high heat.
• Drop large teaspoonfuls of corn mixture into the oil.
• Allow to fry about 3 minutes each, until golden, turning once or twice.
• Remove corn cakes from oil and place on paper or cloth towel to wick excess oil away.
• Arrange on plate and serve.