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Pistachio-Crusted Salmon Cakes

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“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
SERVES:
4
YIELD:
8 cakes
UNITS:
US

Ingredients Nutrition

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.

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