Canned salmon has come a long way in terms of quality, and when combined with chilis, crushed tortilla chips and cumin, moistened with mayonnaise and topped with corn salsa, you almost wouldn't know when it was canned. I've long been a fan of frozen corn, at least when fresh was out of season. As soon as you pick corn, its sugar begins to turn to starch and is not as tasty. (The same goes for peas.) Frozen corn (and peas) is picked when ripe and then immediately blanched and frozen at the height of its tastiness, which is why it is a good idea to keep a stash in the freezer for the off-season. One could argue that you should never eat vegetables out of season, but when you have a son who eats only five vegetables, you can't be all that seasonal.
Servings: Serves 4
- 3 Tbsp. vegetable oil
- 1 small onion , chopped (about 1/2 cup)
- 1 (7.5-ounce) can red salmon , drained
- 1 (4.5-ounce) can chopped mild green chilis , drained
- 1/2 cup crumbled tortilla chips
- 1 Tbsp. mayonnaise
- 1/2 tsp. ground cumin
- 1/4 cup instant flour or unbleached all-purpose flour
- 1 (10-ounce) package frozen corn kernels
- Kosher salt
- 1 cup bottled salsa
Heat 1 tablespoon of the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer the onion to a medium bowl with a slotted spoon; set the skillet aside.
Add the salmon, chilis, tortilla chips, mayonnaise and cumin to the onion in the bowl and stir until combined. Form the mixture into 4 1/2-inch-thick cakes. Coat the cakes lightly in flour on all sides. Add the remaining 2 tablespoons of oil to the skillet and heat over high heat until hot; reduce the heat to medium and add the salmon cakes. Sauté until well browned on both sides, 3 to 4 minutes per side.