Pistachio-Crusted Salmon Cakes

Photo by Lisa B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/4

    pounds salmon fillets

  • 1

    egg

  • 1/2

    cup soft bread crumbs

  • 1

    tablespoon Dijon mustard

  • 1

    teaspoon grated lime peel

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    cup coarsely ground pistachios

  • 2

    tablespoons canola oil

  • Lime wedges

Directions

In a large nonstick 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 eight patties. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: