Pistachio-Crusted Salmon Cakes |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
It takes only half an hour to give salmon patties glamour. These time-saving fish cakes get a rich, buttery crunch from ground pistachio nuts. âMary Lou Timpson, Colorado City, Arizona 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:
1. 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.
2. 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.
3. 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. Yield: 4 servings.
|
|