EatingWell: Pink Salmon Cakes with Cilantro Pesto
By Barton Seaver, EatingWell
on
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
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.
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