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.