Pistachio-Crusted Salmon Cakes

These time saving fish cakes get a rich buttery crunch from ground pistachio nuts.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 patties

Ingredients

• 1 1⁄4 lbs salmon fillets
• 1  egg
• 1⁄2 cup  soft breadcrumbs
• 1  tablespoon Dijon mustard
• 1  teaspoon lime zest
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup  coarsely ground pistachios
• 2  tablespoons canola oil
•  lime wedge (for garnish)

Directions

1. In a large non-stick skillet, bring 4 cups water to a boil.
2. Reduce heat, add fillets and poach, uncovered for 8-10 minutes or until fish flakes easily with a fork.
3. Remove from pan and cool slightly.
4. In a large bowl, combine the egg, bread crumbs, mustard, lime peel, salt, and pepper.
5. Shred salmon with two forks, fold into bread crumb mixture.
6. Shape into 8 patties, and coat both sides with pistachios.
7. In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown.
8. Serve with lime wedges.