Salmon Corn Cakes With Cilantro-Pepper Vinaigrette

• 2 cups diced red bell peppers (about 2 medium)
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup diced red bell pepper
• 1/2 cup frozen corn kernels, thawed, patted dry
• 2 teaspoons minced garlic
• 1 (15 1/2 ounce) can red salmon, drained, flaked
• 2 tablespoons dry bread, brums
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 cup fine yellow cornmeal
• 2 tablespoons unsalted butter

1. Make Cilantro-Pepper Vinaigrette: combine first 6 ingredients in small bowl. Let stand at room temperature until ready to serve.
2. Heat 1 T. vegetable oil in medium skillet over medium heat. Add onion, bell pepper, corn, and garlic and cook, stirring occasionally, about 5 minutes. Let cool slightly.
3. Combine salmon, bread crumbs, cilantro, lime juice, egg, salt, cayenne, and vegetables. Shape into 8 cakes, about 2-1/2 inches wide, then coat with cornmeal, shaking off excess.
4. Heat 1 T. each oil and buter in heavy medium skillet over medium heat. Place 4 cakes in skillet and cook, turning once, until golden brown, 6-8 minutes. Keep warm in oven. Repet with remaining cakes. Serve hot with vinaigrette.

red bell peppers, fresh cilantro, olive oil, lime juice, salt, cayenne pepper, vegetable oil, onion, red bell pepper, frozen corn kernels, garlic, red salmon, bread, fresh cilantro, lime juice, egg, salt, cayenne pepper, yellow cornmeal, unsalted butter

Taken from www.food.com/recipe/salmon-corn-cakes-with-cilantro-pepper-vinaigrette-293563 (may not work)