Salmon and Corn Cakes With Jalapeño Mayonnaise
from New York Times Cooking
Summer
- 0.500 Teaspoon Chipotle chile powder (Wiki) Explore
- 0.333 Cup All-purpose flour (Wiki) Explore
- 0.333 Cup Fresh cilantro or parsley (Wiki) Explore
- 0.333 Cup Mayonnaise (Wiki) Explore
- 0.250 Cup Shallot (Wiki) Explore
- 0.250 Teaspoon Kosher salt (Wiki) Explore
- 1.000 Cup Mayonnaise (Wiki) Explore
- 1.000 Cup Panko (Wiki) Explore
- 1.000 Egg (Wiki) Explore
- 1.000 Lime (Wiki) Explore
- 1.000 Tablespoon Olive oil (Wiki) Explore
- 2.000 Cup Flaked salmon
- 0.750 Cup Fresh corn kernels (Wiki) Explore
- 3.000 medium cloves Garlic (Wiki) Explore
- 3.000 Tablespoon Pickled jalapeños
- 3.000 Tablespoon Pickled jalapeños
- Kosher salt and black pepper (Wiki) Explore
- Lime wedges (Wiki) Explore