Pistachio-Crusted Salmon Cakes

1. 1

   In a large non-stick skillet, bring 4 cups water to a boil.

2. 2

   Reduce heat, add fillets and poach, uncovered for 8-10 minutes or until fish flakes easily with a fork.

3. 3

   Remove from pan and cool slightly.

4. 4

   In a large bowl, combine the egg, bread crumbs, mustard, lime peel, salt, and pepper.

5. 5

   Shred salmon with two forks, fold into bread crumb mixture.

6. 6

   Shape into 8 patties, and coat both sides with pistachios.

7. 7

   In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown.

8. 8

   Serve with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.