Pistachio-Crusted Salmon Cakes
Filed under
Seafood
Servings: 4
Makes 8 to 10 cakes. Bob's note - panko or pecans can stand in for the pistachios.
Ingredients
- 2 1/2 cup Salmon, cooked, shredded
- 1/2 cup Bread crumbs, fresh
- 1 tbsp Dijon mustard
- 1 tsp Lime zest, freshly grated
- Kosher salt
- Black pepper, freshly ground
- 1 Egg, large, beaten
- 1 cup Pistachios, coarse-ground (or panko or pecans)
- 3 tbsp Vegetable oil
- Lime, wedges, for garnish
Directions
- Combine the salmon, bread crumbs, mustard and zest and season with salt and pepper. Stir in the egg until just combined.
- Form into 8 to 10 cakes. Press each side into the ground nuts and refrigerate at least 30 minutes and up to 12 hours.
- Heat the oil in a large nonstick skillet over medium heat and cook in batches, turning once, until well browned and cooked through, about 2 1/2 minutes per side. Drain on paper towels and serve with lime wedges.