Pistachio Salmon Burgers

Ingredients for 8 servings:

2.5 cups cooked, shredded salmon (canned salmon works fine if drained well)
1/2 cup fresh bread crumbs
1 Tbsp Dijon mustard
1 large egg or two egg whites, beaten
1 cup coarsely ground pistachio nuts
Spray oil for cooking
Salt and pepper to taste
Lime or lemon zest to taste (I like lots in mine)

Directions

In a medium bowl, combine the salmon, breadcrumbs, mustard and lime or lemon zest and season with salt and pepper as desired. Stir in egg until just combined. Form the salmon mixture into cakes.

Grind pistachio nuts in a coffee grinder or food processor. Place on a plate and gently press each salmon cake into nuts. Refrigerate for at least 30 minutes and up to several hours. (I have made these by just mixing the nuts in instead as well-Jo)

Heat a large skillet (oil does work a bit better than cooking spray, but the spray is an option if you're watching your fat intake). Cook salmon cakes until brown and cooked through, approximately 2.5 minutes per side. Drain excess oil with a paper towel.

Serve with lime or lemon wedges, if desired