Taos Salmon Chalupas Salmon Corn Cakes
Elevate your dinner game with these irresistible Taos Salmon Chalupas with Salmon Corn Cakes! This vibrant recipe combines flaked oven-baked salmon with sweet corn, scallions, and a hint of cumin to create perfectly golden, crispy corn cakes that are packed with flavor. Topped with a creamy avocado lime sauce, a dollop of zesty salsa, and fresh salad greens, these chalupas deliver a satisfying blend of textures and Southwestern-inspired flavors. Perfect for a quick weeknight dinner or a crowd-pleasing weekend treat, this dish is as nutritious as it is delicious, featuring nutrient-rich salmon and fresh, colorful ingredients. Ready in under an hour, these salmon corn cakes are both indulgent and wholesome, making them a must-try for seafood lovers and taco enthusiasts alike!
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Ingredients
- 0.5 pound Fresh salmon fillet
- 1 cup Canned corn (drained)
- 0.5 cup All-purpose flour
- 0.5 cup Cornmeal
- 2 large Eggs (beaten)
- 3 Scallions (thinly sliced)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil (for frying)
- 1 large Avocado
- 2 tablespoons Fresh lime juice
- 3 tablespoons Sour cream or Greek yogurt
- 2 tablespoons Cilantro (chopped)
- 2 cups Mixed salad greens
- 0.5 cup Salsa (store-bought or homemade)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2
Place the salmon fillet on the prepared baking sheet. Season lightly with salt and pepper, and bake for 12-15 minutes or until fully cooked. Remove from the oven, allow it to cool slightly, and flake into small pieces using a fork.
Step 3
In a large mixing bowl, combine the flaked salmon, canned corn, flour, cornmeal, beaten eggs, scallions, cumin, garlic powder, salt, and black pepper. Mix until all the ingredients are evenly incorporated.
Step 4
Heat the vegetable oil in a large skillet over medium heat. Scoop about 2-3 tablespoons of the salmon mixture to form each corn cake, gently flattening into a patty shape.
Step 5
Fry the corn cakes in batches for 3-4 minutes per side or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
Step 6
While the cakes are cooking, prepare the avocado lime sauce. In a blender or food processor, combine the avocado, lime juice, sour cream (or Greek yogurt), and cilantro. Blend until smooth and creamy. Add a pinch of salt to taste.
Step 7
To assemble, place a handful of mixed salad greens on each plate. Top with 2-3 salmon corn cakes, a dollop of avocado lime sauce, and a spoonful of salsa. Garnish with additional cilantro if desired.
Step 8
Serve immediately and enjoy your Taos Salmon Chalupas with Salmon Corn Cakes!
Nutrition Facts
| Serving size | (1302.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2344.0 |
| Total Fat 133.8g | 0% |
| Saturated Fat 25.9g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 535.0mg | 0% |
| Sodium 4203.6mg | 0% |
| Total Carbohydrate 208.8g | 0% |
| Dietary Fiber 32.0g | 0% |
| Total Sugars 21.8g | |
| Protein 98.9g | 0% |
| Vitamin D 919.4IU | 0% |
| Calcium 270.0mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 3517.0mg | 0% |
Source of Calories