Pistachio-Crusted Salmon Cakes

Name: Pistachio-Crusted Salmon Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1-1/4 pounds salmon fillets; 1 large egg; 1/2 cup soft bread crumbs; 1 tablespoon Dijon mustard; 1 teaspoon grated lime zest; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup coarsely ground pistachios; 2 tablespoons canola oil; Lime wedges

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

Ingredients

1-1/4 pounds salmon fillets
1 large egg
1/2 cup soft bread crumbs
1 tablespoon Dijon mustard
1 teaspoon grated lime zest
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 zest, 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.