Cajun style salmon corn cakes with remoulade sauce

I am always trying to figure out a new way to eat salmon.  This cajun inspired meal goes great with red beans and rice.  Enjoy!!!

Sockeye fillet (or canned salmon will work)

1 cup frozen corn 

1/2 green onions, chopped 

2 cups corn flakes ( separated)

1/3 cup mayo

1 Tbs lemon juice

1 egg beaten

3 Tbs fresh chopped parsley

3 Tsp chile powder

salt and pepper 

Cook salmon at 350 for 30 minutes.  Let cool and crumble.  Mix all ingredients except for 1 cup of corn flakes.  Form into equally sized balls and flatten into remaining corn flakes.  Fry in a couple tbs of oil for 3 minutes each sided.

Remoulade sauce

• 1 cup mayonnaise
• 1/4 cup chili sauce
• 2 tablespoons  mustard
• 1 tablespoon olive oil
• 1 tablespoon  hot sauce, or to taste
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 cup chives
• 2 tablespoons chopped green olives
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• Put all ingredients into food processor until smooth.  Top salmon cakes.