Pistachio-Crusted Salmon Cakes

• 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)

1. In a large non-stick skillet, bring 4 cups water to a boil.
2. Reduce heat, add fillets and poach, uncovered for 8-10 minutes or until fish flakes easily with a fork.
3. Remove from pan and cool slightly.
4. In a large bowl, combine the egg, bread crumbs, mustard, lime peel, salt, and pepper.
5. Shred salmon with two forks, fold into bread crumb mixture.
6. Shape into 8 patties, and coat both sides with pistachios.
7. In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown.
8. Serve with lime wedges.

salmon, egg, soft breadcrumbs, mustard, lime zest, salt, pepper, pistachios, canola oil, lime

Taken from www.food.com/recipe/pistachio-crusted-salmon-cakes-467206 (may not work)