Pistachio-Crusted Salmon Cakes Recipe

Pistachio-Crusted Salmon Cakes Recipe
Pistachio-Crusted Salmon Cakes Recipe photo by Taste of Home
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Pistachio-Crusted Salmon Cakes Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

2 each: 538 calories, 38g fat (6g saturated fat), 137mg cholesterol, 507mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 37g protein.

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

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