Jalapeño Corn Salmon Patties with Cilantro Lime Sauce | The Whole Grains Council
For the patties: ⅓ cup whole grain cornmeal 2 (6-ounce) cans boneless skinless salmon, drained ¾ cup corn (frozen, fresh, or canned) ½ cup plain Greek yogurt 1
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Ingredients
- ⅓ cup whole grain cornmeal
- 2 (6-ounce) cans boneless skinless salmon, drained
- ¾ cup corn (frozen, fresh, or canned)
- ½ cup plain Greek yogurt
- 1 jalapeño pepper, seeds removed and finely chopped
- 1 teaspoon seafood seasoning (such as Old Bay)
- 2 tablespoons olive oil
- juice of 1 lime
- 1 tablespoon chopped fresh cilantro leaves
- ⅛ teaspoon seafood seasoning
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