I have been wanting to make crab cakes for a while but when I came across this beautiful, fresh salmon in my grocery store and it was on sale….I could not pass it up! I found a yummy recipe and altered it to my taste. Also, I decided to bake these instead of frying them so they would be a little more healthy, but I know these would be awesome fried!
Adapted from Taste of Home
Baked Salmon and Pistachio Cakes
1 1/4 lb fresh salmon fillets
1/2 C panko
1 tsp grated lime zest
1/4 tsp salt
1/4 tsp pepper
1/3 C + 1T pistachios, chopped
Pre-heat oven to 350 degrees F. In a large non-stick skillet, bring 4 cups of water to boil. Reduce heat; add fillets and poach, uncovered, for 7-9 minutes or until fish flakes easily with a fork. Remove from pan and cool slightly.
In a large bowl, combine the panko, egg, lime zest, salt and pepper. Shred salmon with two forks and add to the panko mixture. Add in 1/3 C chopped pistachios. Shape into 8 patties. Spray a baking sheet with cook spray and place cakes on sheet. Top with remaining T of pistachios.
Bake for about 8-10 minutes, or until cakes begin to turn golden. Serve cakes with lime wedge.