Sweet Corn Cakes with Honey Glazed Salmon Recipe

Sweet Corn Cakes with Honey Glazed Salmon

• 1 can (341 mL) Green Giant* canned Peaches and Cream Corn, drained and rinsed form liquid
• 2 eggs
• 1/4 cup (60 ml) water
• 1/2 cup (125 mL) honey, divided
• 3/4 cup (180 mL) corn flour
• 1/4 cup (60 mL) rice flour
• 1 tsp. (5 mL) baking powder
• 1 tsp. (5 mL) salt
• 1/4 cup (60 mL) fresh dill, finely chopped plus sprigs for garnish
• 2 tbsp. (30 mL) fresh chives, finely chopped plus extra for garnish
• 2 1/2 tbsp. (38 mL) unsalted butter
• 1 tsp. (5 mL) ground coriander
• 260 g salmon fillet, skinless and pin-boned
• 2 cups (500 mL) frisse or watercress for serving
• Lemon wedges for serving
• Cream fraiche for serving