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    You are in: Home / Recipes / Pistachio-Crusted Salmon Cakes Recipe
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    Pistachio-Crusted Salmon Cakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Dona England's Note:

    This recipe is from Sara Moulton, Food TV. You can use fresh leftover salmon or canned salmon. I used 3 small cans of salmon to make 2.5 cups.

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    Ingredients:

    Serves: 4

    Yield:

    cakes

    Units: US | Metric

    Directions:

    1. 1
      In a mediam bowl, combine salmon, bread crumbs, mustard, zest, salt and pepper.
    2. 2
      Stir in egg until just combined.
    3. 3
      Form the salmon mixture into 8 - 10 cakes.
    4. 4
      Put the ground nuts on a plate.
    5. 5
      Gently press each side of the cake into the nuts.
    6. 6
      Refrigerate the cake for at least 30 minutes or up to 12 hours.
    7. 7
      Heat the oil in a large non stick skillet over medium heat.
    8. 8
      Working in batches, cook the cakes, turning one, until well browns and cooked through, about 2-3 minutes per side.
    9. 9
      Transfer cake to a paper towel lined plate to drain.
    10. 10
      Serve with lime wedges.

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    Ratings & Reviews:

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    Nutritional Facts for Pistachio-Crusted Salmon Cakes

    Serving Size: 1 (87 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 335.6
     
    Calories from Fat 233
    69%
    Total Fat 25.9 g
    39%
    Saturated Fat 3.5 g
    17%
    Cholesterol 52.8 mg
    17%
    Sodium 158.6 mg
    6%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.3 g
    13%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    cooked salmon

    lime zest

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