Pistachio-Crusted Salmon Cakes Recipe

Pistachio-Crusted Salmon Cakes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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. —Mary Lou Timpson, Colorado City, Arizona

This recipe is:

Quick

[X]

Rate Pistachio-Crusted Salmon Cakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pistachio-Crusted Salmon Cakes Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

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

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.
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.
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.

Nutritional Facts 2 salmon cakes equals 538 calories, 38 g fat (6 g saturated fat), 137 mg cholesterol, 507 mg sodium, 12 g carbohydrate, 4 g fiber, 37 g protein.

Originally published as Pistachio-Crusted Salmon Cakes in Country Woman December/January 2009, p28

Purchasing Pistachios

When buying unshelled pistachios, look for ones with the shell partially open so it's easier to retrieve the nut. Also, a closed shell indicates an immature nut.