Salmon Corn Cakes With Cilantro-Pepper Vinaigrette

Ingredients

• 2 cups diced red bell peppers (about 2 medium)
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup diced red bell pepper
• 1/2 cup frozen corn kernels, thawed, patted dry
• 2 teaspoons minced garlic
• 1 (15 1/2 ounce) can red salmon, drained, flaked
• 2 tablespoons dry bread, brums
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 cup fine yellow cornmeal
• 2 tablespoons unsalted butter

Directions

1. 1

   Make Cilantro-Pepper Vinaigrette: combine first 6 ingredients in small bowl. Let stand at room temperature until ready to serve.

2. 2

   Heat 1 T. vegetable oil in medium skillet over medium heat. Add onion, bell pepper, corn, and garlic and cook, stirring occasionally, about 5 minutes. Let cool slightly.

3. 3

   Combine salmon, bread crumbs, cilantro, lime juice, egg, salt, cayenne, and vegetables. Shape into 8 cakes, about 2-1/2 inches wide, then coat with cornmeal, shaking off excess.

4. 4

   Heat 1 T. each oil and buter in heavy medium skillet over medium heat. Place 4 cakes in skillet and cook, turning once, until golden brown, 6-8 minutes. Keep warm in oven. Repet with remaining cakes. Serve hot with vinaigrette.