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Jesse Garon
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Heather's Recipes


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Pistachio Salmon Cakes

You'll have plenty of turkey later in the week so how about a quick and easy salmon dish tonight?  (And feel free to substitute canned salmon for the fresh if you need to!)

1 1/4 pounds salmon fillets  
1 egg
1/2 cup soft bread crumbs
1 tbsp dijon mustard
1 tsp grated lime peel
1/4 tsp (each) salt and pepper, 
1 cup coarsely ground pistachios
2 tbsp canola oil
lime wedges

1.  In a large nonstick skillet, bring 4 cups of water to a boil.  Reduce heat and add fillets to poach, uncovered, for 8-10 minutes or until fish flakes easily with 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.  Copat 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.


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11/21/2011 9:12AM
Pistachio Salmon Cakes
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