Categories: Seafood, Side dish, Corncakes 
      Yield: 8 servings 
  
      2 c  Water 
      1 c  Dry white wine 
      1    Bay leaf, preferably fresh 
      4    Whole peppercorns 
      2    Parsley sprigs 
           A few celery leaves 
      2    Salmon steaks, about 
           -1/2 pound each 
      1 c  Fresh corn kernels, cooked 
    1/2 c  Finely chopped shallots 
    1/2 c  Finely diced red bell pepper 
    1/2 c  Finely diced celery 
    1/4 c  Chopped fresh cilantro 
           -leaves 
    1/2 c  Nonfat plain yogurt, drained 
           -for 15 minutes in a fine 
           -strainer 
    1/2 c  "light" mayonnaise 
    1/2 t  Dijon-style mustard 
        ds Tabasco sauce 
           Salt to taste 
           Freshly ground black pepper, 
           -to taste 
      1    Egg 
           -PLUS 
      1    Egg white, lightly beaten 
  1 1/2 c  Cracker crumbs 
      4 T  Olive oil 
  
  When poaching salmon, whether to serve on its own or to use as an 
  ingredient, season your liquid well with white wine, peppercorns, 
  celery leaves, fresh parsley and a bay leaf for greatest flavor. 
   
  1. Combine water, wine, bay leaf, peppercorns, parsley and celery 
  leaves in a shallow 8x8" pan. Slowly bring to a boil, reduced to a 
  simmer and add salmon steaks. Simmer until salmon is just cooked 
  through - 7-10 minutes, depending on thickness. Remove with a slotted 
  spatula, drain and cool slightly. Flake salmon into a bowl (do not 
  break it up too much); discard skin and bones. 
   
  2. To the salmon add corn, shallots, red pepper, celery and cilantro. 
  Fold together gently with a rubber spatula. 
   
  3. Combine yogurt, mayonnaise, mustard and Tabasco in a separate bowl. 
  Fold into salmon mixture. Season with salt and pepper. Gently fold the 
  egg, egg whites and 1/4 cup of the cracker crumbs into the salmon 
  mixture. 
   
  4. form into 8 large or 12 medium-sized patties. Lay some cracker 
  crumbs on a plate and coat the patties on both sides, using more 
  crumbs as needed. Refrigerate, covered, for up to 1 hour. 
   
  5. Heat 2 tablespoons olive oil in a non-stick skillet over medium 
  heat. Cook salmon corncakes a few at a time until golden, about 3 
  minutes per side. Add more oil to skillet as needed. Serve 
  immediately with Festival Corn Salsa alongside. 
   
  Serve 8 as an entree or 12 as an appetizer. 
   
  Per serving (based on 8 cakes) without the salsa: 366 calories, 26 
  grams fat, 50 milligrams cholesterol.