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.

1st place in the Seafood Cook Off!

Here in Kodiak, AK we have an annual festival with rides and games and a Sea food cook off , which I decided to enter......and won 1st place!  Woo Hoo!  Anyways that was actually back in May and well, I kinda forgot about it.  Until now, and I want to share my recipe with you.  This is a great appetizer dish that almost everyone enjoys.

Smoked Salmon Flower

1#  Kodiak Island Smokehouse smoked red salmon

1 pkge. cream cheese ( softened)

1 small onion ( minced)

2 cloves pressed garlic

3 Tbs milk

1 cup cheddar cheese (grated) and divided in 2

6 jalapenos sliced

1/2 cup vinegar

2 cups sugar 

2 large apples cut into small pieces 

Break up the salmon and put into a stand up mixer.  Add cream cheese, onion, milk and garlic.  Mix on low until well combined.  Incorporate 1/2 cup of cheese.  Form into a ball and place on a piece of plastic wrap.  Cover with the remaining cheese (like you would a cheese ball) .  Wrap up and refrigerate for one hour. 

*In a sauce bring jalapenos,apples, vinegar and sugar to a boil.  Reduce to  a simmer and let go until it has thickened.  Let cool.

Unwrap the salmon ball and place on plate put jalapeno mixture on top and surround with crackers.