Pink Salmon Cake With Cilantro Pesto

• Ingredients
• Salmon Cakes
• 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
• 1 lemon
• 1/4 cup dry breadcrumbs, preferably whole-wheat (see Tip)
• 2 tablespoons low-fat mayonnaise
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon ground mace or nutmeg
• 1 tablespoon butter
• Pesto
• 1/4 cup canola oil
• 1/4 cup slivered almonds
• 1 clove garlic, peeled
• 4 cups loosely packed cilantro leaves and tender stems
• 1/4 teaspoon salt

1. 1.To prepare salmon cakes: Flake salmon into a bowl, removing any small bones or skin. Cut lemon in half; juice one half and cut the other half into 4 wedges. Add the lemon juice, breadcrumbs, mayonnaise, chopped cilantro and mace (or nutmeg) to the bowl. Mix gently with your fingers until well combined. Form into 4 patties 1 inch thick (use a scant 1/2 cup for each). Let sit for about 5 minutes to let the breadcrumbs absorb the flavor.
2. 2.To prepare pesto: Meanwhile, place oil, almonds and garlic in a blender and pulse to combine. With the blender on medium speed, begin to add cilantro, a handful at a time. Continue, scraping down the sides, until all the leaves are pureed and you have a thick paste. Season with salt and set aside.
3. 3.Heat butter in a large nonstick skillet over medium heat until foaming. Add the salmon cakes and cook, gently turning halfway through, until golden on both sides, 5 to 6 minutes total. Adjust the heat and reshape the cakes as necessary.
4. 4.Serve the salmon cakes with the pesto and a wedge of lemon.

ingredients, salmon cakes, salmon, dry breadcrumbs, lowfat mayonnaise, fresh cilantro, ground mace, butter, pesto, canola oil, slivered almonds, garlic, salt

Taken from www.epicurious.com/recipes/member/views/pink-salmon-cake-with-cilantro-pesto-52414751 (may not work)