Pistachio-Crusted Salmon Cakes |
| Name: |
diane medellin |
| Base: |
fort sam |
| Recipe: |
21/2cups cooked shredded salmon
1/2cup fresh bread crumbs
1tablespoon dijon mustard
1 teaspoon freshly grated lime zest
Kosher salt and freshly ground black pepper
1 large egg,beaten
1cup coarse-ground pistachio nuts
3tablespoon vegetable oil
Lime vedges for garnish
In a medium bowl combine the salmon, bread crumbs mustard and zest and season with salt and pepper . Stir in egg until just combined.
Form the salmon minture into 8 to cakes. Put the ground nuts on a plate. Gently press each side of the cake into nuts. Refregerate the cake for least 30 minutes and up to 12 hours.
Heat the oil in a large non-stick skillet over medium heat. Working in batches cook the cakes , turning once, until well-browned and cooking through about 2 1/2 minutes per side. Transfer the cake to a paper towel-lined plate to drain.
Divide the cakes among plates and serve with the lime wedges.
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