Gluten Free Pistachio Salmon Cakes Recipe
This recipe includes two delicious and nutritious superfood ingredients: salmon and pistachios.
Salmon – This pink fish is rich in omega-3 fatty acids, which has been shown to reduce cardiovascular disease. It is also a great source of protein, with around 20 grams for a 4-ounce serving!
Pistachios – While other nuts usually steal the spotlight, did you know that a 1-ounce serving of pistachios contains as much potassium as a banana?! They’re also high in protein and fiber, and recent research has shown that they can lower LDL (bad cholesterol) while upping antioxidant levels.
- 1 pound salmon
- 2½ ounces shelled pistachios finely ground
- ⅓ cup almond flour
- 2 large eggs
- 1 tablespoon gluten-free Dijon mustard
- 2 teaspoons chopped fresh dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher or fine sea salt
Preheat the oven to 350°F. Place salmon on a baking sheet and cook for 20-25 minutes, until the center is no longer translucent and the fish flakes well. Place in a bowl and, with a fork, flake the fish into small pieces. Allow to cool to room temperature. Add remaining ingredients and stir well. Refrigerate for 1 hour (this is not necessary but helps when forming the cakes).
Using a measuring cup, scoop some of the mixture into your hand and form into a patty. Repeat until you have 6 equal-sized patties, or until the mixture is gone. Place cakes on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping gently halfway through.
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