Pistachio-Crusted Salmon Cakes

2019-07-22
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Ingredients

  • 2 1/2 cups cooked, shredded salmon
  • 1/2 cup fresh bread crumbs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly grated lime zest
  • Kosher salt and freshly ground black pepper
  • 1 large egg, beaten
  • 1 cup coarse-ground pistachio nuts
  • 3 tablespoons vegetable oil
  • Lime wedges, for garnish

Method

Step 1

In a medium bowl, combine the salmon, bread crumbs, mustard, and zest and season with salt and pepper. Stir in egg until just combined. 

Step 2

Form the salmon mixture into 8 to 10 cakes. Put the ground nuts on a plate. Gently press each side of the cake into the nuts. Refrigerate the cake for at least 30 minutes and up to 12 hours. 

Step 3

Heat the oil in a large non-stick skillet over medium heat. Working in batches, cook the cakes, turning once, until well-browned and cooked through, about 2 1/2 minutes per side. Transfer the cakes to a paper towel-lined plate to drain. 

Step 4

Divide the cakes among plates and serve with the lime wedges.

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