Pistachio-Crusted Salmon Cakes

Submitted by Dona England

"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."

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 8 cakes
• Serves: 4

ingredients

• 591.47 ml shredded cooked salmon
• 118.29 ml fresh breadcrumb
• 14.79 ml Dijon mustard
• 4.92 ml freshly grated lime zest
• kosher salt
• fresh ground pepper
• 1 large egg, beaten
• 236.59 ml coarse ground pistachio nut
• 44.37 ml vegetable oil
• lime wedge (to garnish)

directions

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