Sweet Corn Cakes with Honey Glazed Salmon

Name: Sweet Corn Cakes with Honey Glazed Salmon
Total time: 25 min
Ingredients: Sweet Corn Cakes with Honey Glazed Salmon; 1 can (341 mL) Green Giant* canned Peaches and Cream Corn, drained and rinsed form liquid; 2 eggs; 1/4 cup (60 ml) water; 1/2 cup (125 mL) honey, divided; 3/4 cup (180 mL) corn flour; 1/4 cup (60 mL) rice flour; 1 tsp. (5 mL) baking powder; 1 tsp. (5 mL) salt; 1/4 cup (60 mL) fresh dill, finely chopped plus sprigs for garnish; 2 tbsp. (30 mL) fresh chives, finely chopped plus extra for garnish; 2 1/2 tbsp. (38 mL) unsalted butter; 1 tsp. (5 mL) ground coriander; 260 g salmon fillet, skinless and pin-boned; 2 cups (500 mL) frisse or watercress for serving; Lemon wedges for serving; Cream fraiche for serving

greengiantcanada.ca

- 1 can (341 mL) Green Giant* canned Peaches and Cream Corn, drained and rinsed form liquid - 2 eggs - 1/4 cup (60 ml) water - 1/2 cup (125 mL) honey, divided

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Ingredients

Sweet Corn Cakes with Honey Glazed Salmon
1 can (341 mL) Green Giant* canned Peaches and Cream Corn, drained and rinsed form liquid
2 eggs
1/4 cup (60 ml) water
1/2 cup (125 mL) honey, divided
3/4 cup (180 mL) corn flour
1/4 cup (60 mL) rice flour
1 tsp. (5 mL) baking powder
1 tsp. (5 mL) salt
1/4 cup (60 mL) fresh dill, finely chopped plus sprigs for garnish
2 tbsp. (30 mL) fresh chives, finely chopped plus extra for garnish
2 1/2 tbsp. (38 mL) unsalted butter
1 tsp. (5 mL) ground coriander
260 g salmon fillet, skinless and pin-boned
2 cups (500 mL) frisse or watercress for serving
Lemon wedges for serving
Cream fraiche for serving