Pistachio-Crusted Salmon Cakes

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: 45 mins
• Serves: 4
• Yields: 8 cakes

Ingredients

• 2 1⁄2 cups  shredded  cooked salmon
• 1⁄2 cup  fresh breadcrumb
• 1  tablespoon Dijon mustard
• 1  teaspoon  freshly grated lime zest
•  kosher salt
•  fresh ground pepper
• 1  large egg, beaten
• 1  cup  coarse ground pistachio nut
• 3  tablespoons  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.