Pistachio-Crusted Salmon Cakes - cooking recipe

Ingredients

1 1/4 lbs salmon fillets
1 egg
1/2 cup soft breadcrumbs
1 tablespoon Dijon mustard
1 teaspoon lime zest
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely ground pistachios
2 tablespoons canola oil
lime wedge (for garnish)

Preparation

In a large non-stick skillet, bring 4 cups water to a boil.
Reduce heat, add fillets and poach, uncovered for 8-10 minutes or until fish flakes easily with a fork.
Remove from pan and cool slightly.
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 8 patties, and coat both sides with pistachios.
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.