Sweet Potato Lemon Basil Salmon Cakes with a Spicy Sweet Corn Chutney

Chutney (makes 4 servings)

½ tsp (3ml)	salt
1 cob	fresh corn
1 c (250ml)	small diced red onion
½ c (or more)	small diced ripe jalapeno pepper
1 c (250ml)	small diced red pepper
½ c (125ml)	XV olive oil
1	lime
¼ c (63ml)	white sugar
¼ c (63ml)	off-dry white wine (Gewurztraminer)
Method Husk corn and grill untill marked. Let cool and slice kernels cleanly from cob using a knive. In a skillet sauté corn, onions, and pepers in the olive oil until tender. Cut lime in half and juice it into the skillet Add wine and the halved lime rinds. Simmer for 10 minutes. Remove lime rinds. Can be refrigerated for up to two weeks.

Salmon Cakes (makes 4 servings)

1 lb (454g)	boneless salmon fillet
1 lg	sweet potato
1	lemon & zest
4 bushy	lemon basil sprigs
3 cloves	garlic minced
2 inches	ginger minced
2 tsp (10ml)	salt
2 tsp (10ml)	fresh black pepper
¼ c (63ml)	white wine
1 c (250ml)	yellow cornmeal
¼ c (63ml)	olive oil
Prick sweet potato with a fork and roast at 350 F until tender but firm: 45 min - 1 hour. Cut salmon into thin strips. Skin sweet potato. Put all ingredients except the olive oil and cornmeal into a food processor and pulse untill just blended. Portion mixture into 8 patties and cover in cornmeal. In a skillet, bring olive oil to medium heat and dry cakes on both sides until golden brown. Serve warm or cold with corn chutney. By: Chef A.J. Taylor, Amanda's Slip, Kemptville, Ontario Reservations (613)258-9177