Pistachio-Crusted Salmon Cakes
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
63
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2.5 cups
Salmon (cooked, shredded)1 cup
Bread Crumb (fresh)1 tbsp
Dijon Mustard1 large
Egg (beaten)3 tbsps
Vegetable OilDirections:
1
In a medium bowl, combine the salmon, bread crumbs, mustard, and zest and season with salt and pepper
2
Stir in egg until just combined
3
Form the salmon mixture into 8 to 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 and 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 once, until well-browned and cooked through, about 2 1/2 minutes per side
9
Transfer the cakes to a paper towel-lined plate to drain
10
Divide the cakes among plates and serve with the lime wedges