Salmon Cakes With Crunchy Corn Relish

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James Beard

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Ingredients

Kernels from 4 ears fresh corn (2 cups fresh or frozen corn)

1/2 medium red onion, diced

1/4 cup dry white wine

3 tablespoons white wine vinegar

1 tablespoon peeled, julienned fresh ginger

3 tablespoons fresh thyme or 1 tablespoon dried thyme

3 garlic cloves, minced

1 tablespoon pink peppercorns

2 teaspoons whole coriander seeds

1 tablespoon sugar

2 bay leaves

1 green bell pepper, cored, seeded, and diced

1 red bell pepper, cored, seeded, and diced

7 scallions, trimmed and cut into thinly sliced rounds

6 basil leaves, cut into very thin strips (chiffonade)

Salt and freshly ground black pepper to taste

2 pounds cooked salmon (poached or grilled), cooled to room temperature

1 cup fresh bread crumbs

1/2 cup mayonnaise

1/4 cup fresh basil

1 tablespoon Dijon mustard

2 large eggs, lightly beaten

1/2 medium red onion, minced

3 scallions, trimmed and minced

1 jalapeƱo pepper, seeded and minced

1 teaspoon chopped fresh dill

1 teaspoon hot sauce (such as Tabasco or Texas Pete)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup safflower oil

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