Salmon Salad with Sauteed Peppers, Corn Cakes & Avocado Dressing

This was a fun salad for dinner!  I've been eying both these homemade summer corn cakes and this avocado dressing on pinterest for quite a while so I decided to make them into a salad including one of our favorite add ins - salmon!

Salmon Salad with Sauteed Peppers, Corn Cakes & Avocado Dressing

Summer Corn Cakes via Ezra Pound Cake

Avocado Dressing via Food Pins Now

Summer Corn Cakes, recipe below

Avocado Dressing, recipe below

1 head red or green leaf lettuce

1 red pepper

1/2 red onion

1 small zucchini

2 salmon fillets

taco sauce

Sprinkle salmon with salt & pepper and cook at 375 for around 15 minutes until they flake easily with a fork.  Slice pepper, onion, and zucchini thinly and saute in a pan with olive oil until tender.  Chop lettuce and place into serving bowls.  Serve salads with salmon, veggies, dressing, and corn cakes, and drizzle with taco sauce.

Summer Corn Cakes 

yields about 12, so I would probably half next time!  

3 ears corn, shucked

1 cup all-purpose flour

1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.)

1/4 cup diced red onion

1/4 cup thinly sliced fresh basil

1 teaspoon baking powder

1/2 teaspoon baking soda

Sea salt and freshly ground black pepper

2 large eggs, lightly beaten

2 tablespoons well-shaken buttermilk

2 tablespoons unsalted butter, melted

Canola oil, for frying 

Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife to release the juices into the bowl.  Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.  Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.  Add the eggs, buttermilk and butter, and stir just to combine. 

Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.  One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.  Drain on the lined baking sheet.

Avocado Dressing
1 large avocado
1 Tablespoon fresh lemon juice
1/2 cup greek yogurt
1 teaspoon hot sauce
1/4 extra virgin olive oil
2 garlic cloves
3/4 teaspoon salt

Mix all in a food processor and serve.