Ingredients 4 servings

  • 1 tablespoon chopped fresh cilantro
  • ¼ teaspoon ground mace or nutmeg
  • 1 tablespoon butter
  • Pesto
  • ¼ cup canola oil
  • ¼ cup slivered almonds
  • 1 clove garlic, peeled
  • 4 cups loosely packed cilantro leaves and tender stems
  • ¼ teaspoon salt


Preparation
Active:  35 m  Ready In:  35 m


To prepare salmon cakes: 

  1. 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. 
  2. 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 ½ cup for each). 
  3. Let sit for about 5 minutes to let the breadcrumbs absorb the flavor. 


To prepare pesto: 

  1. 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. 
  2. 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. Serve the salmon cakes with the pesto and a wedge of lemon.


Make Ahead Tip: Cover and refrigerate pesto for up to 1 week.


To make your own fresh breadcrumbs - trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. 

  • To make fine breadcrumbs - process until very fine. 
  • To make dry breadcrumbs - spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about ½ cup fresh breadcrumbs or about ⅓ cup dry breadcrumbs.


Pink Salmon Cakes with Cilantro Pesto


Keywords:  Mediterranean, healthy