Ingredients
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
Preparation
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.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.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.Serve the salmon cakes with the pesto and a wedge of lemon.
