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
1/2 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
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.