Salmon Corn Cakes With Cilantro-Pepper Vinaigrette - cooking recipe

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

Preparation

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