Pistachio-Crusted Salmon Cakes

1. 1

   In a medium bowl, combine the salmon, bread crumbs, mustard, and zest and season with salt and pepper.

2. 2

   Stir in egg until just combined.

3. 3

   Form the salmon mixture into 8 to 10 cakes.

4. 4

   Put the ground nuts on a plate.

5. 5

   Gently press each side of the cake into the nuts.

6. 6

   Refrigerate the cake for at least 30 minutes and up to 12 hours.

7. 7

   Heat the oil in a large non-stick skillet over medium heat.

8. 8

   Working in batches, cook the cakes, turning once, until well-browned and cooked through, about 2 1/2 minutes per side.

9. 9

   Transfer the cakes to a paper towel-lined plate to drain.

10. 10

    Divide the cakes among plates and serve with the lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.