Pistachio-Crusted Salmon Cakes
Ashley
ingredients
- 2 1/2 cups cooked, shredded salmon
- 1/2 cup fresh bread crumbs
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly grated lime zest
- Kosher salt and freshly ground black pepper
- 1 large egg, beaten
- 1 cup coarse-ground pistachio nuts
- 3 tablespoons vegetable oil
- Lime wedges, for garnish
directions
- 1
In a medium bowl, combine the salmon, bread crumbs, mustard, and zest and season with salt and pepper. Stir in egg until just combined.
- 2
Form the salmon mixture into 8 to 10 cakes. Put the ground nuts on a plate. Gently press each side of the cake into the nuts. Refrigerate the cake for at least 30 minutes and up to 12 hours.
- 3
Heat the oil in a large non-stick skillet over medium heat. Working in batches, cook the cakes, turning once, until well-browned and cooked through, about 2 1/2 minutes per side. Transfer the cakes to a paper towel-lined plate to drain.
- 4
Divide the cakes among plates and serve with the lime wedges.
Source: Susan
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews