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  • Feb 20, 2008 7:42 am US/Pacific
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Pistachio Salmon Cakes

INGREDIENTS:

1 lb. fresh salmon
1 cup panko bread crumbs
1 cup mayonnaise
1 tbl. kosher salt
1 tbl. ground pepper
1 bunch of chives
One-half cup diced bell peppers
2 tbl. chopped dill
2 tbl. chopped parsley
2 tbl. diced red onion
1 tsp. diced red onion
1 tsp. cayenne
One-half cup chopped salted pistachios

DIRECTIONS:

1. Bake Salmon in preheated oven at 325 degrees until done. Approximately 15 minutes. Remove from oven and put in refrigerator to cool.

2. Once chilled crumble salmon in a large bowl and leave in medium pieces. Add mayonnaise, spices herbs, onions, bread crumbs, nuts and combine gently.

3. With your hands form mixture in a golf ball size cakes. Check consistency of the mix. It should hold its shape. If not, add more bread crumbs. Take the cakes and dip them in more bread crumbs until they are coated and flatten the cakes until they are patty shaped.

4. In a large sauté pan heat a small amount of olive oil. Brown each cakes on both sides until golden brown.

Plate, serve and enjoy!

 Pullman Kitchen
Catering too!
Eat In Or Grab 'n Go
5550 Douglas Blvd.
Granite Bay
916.772.5050

 

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