Pistachio-Crusted Salmon Cakes
These time saving fish cakes get a rich buttery crunch from ground pistachio nuts.
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INGREDIENTS
Nutrition- 1 1⁄4lbs salmon fillets
- 1
- 1⁄2cup soft breadcrumbs
- 1tablespoon Dijon mustard
- 1teaspoon lime zest
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 1cup coarsely ground pistachios
- 2tablespoons canola oil
-
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DIRECTIONS
- In a large non-stick skillet, bring 4 cups water to a boil.
- Reduce heat, add fillets and poach, uncovered for 8-10 minutes or until fish flakes easily with a fork.
- Remove from pan and cool slightly.
- In a large bowl, combine the egg, bread crumbs, mustard, lime peel, salt, and pepper.
- Shred salmon with two forks, fold into bread crumb mixture.
- Shape into 8 patties, and coat both sides with pistachios.
- In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown.
- Serve with lime wedges.
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