Pistachio-Crusted Salmon Cakes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
2 1/2 cups shredded cooked salmon |
1/2 cup fresh breadcrumb |
1 tablespoon dijon mustard |
1 teaspoon freshly grated lime zest |
kosher salt |
fresh ground pepper |
1 large egg, beaten |
1 cup coarse ground pistachio nut |
3 tablespoons vegetable oil |
lime wedge (to garnish) |
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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