Honey mustard infused salmon and pistachio cakes paired with a sweet and spicy rice dish!
Prep Time:5 minutesmins
Cook Time:5 minutesmins
Resting Time:5 minutesmins
Total Time:15 minutesmins
4
Ingredients
For the Salmon Cakes
1egg
1tbsphoney,melted
1tbspwhole grain mustard
1tbsplemon juice
½tspsalt
¼tspfresh ground black pepper
1can salmon(142g)
½cuppistachios
¼cuppanko breadcrumbs
For the Apricot Rice
1tbspcanola or olive oil
1red onion
1tbspsugar
½tspsumac
¼tspsalt
¼tspturmeric
¼cupdiced dried apricots
2cupscooked brown rice
2tbspwater (if needed)
Instructions
For Salmon Cakes
In a medium sized bowl, whisk together the egg, honey, mustard, lemon juice, salt, and pepper.
Break up the salmon into flakes with a fork and stir into the bowl.
Place the pistachios in a mini food processor and chop until they become small pieces/crumbs.
Stir in the pistachios and panko crumbs then allow the mixture to rest for 5 minutes.
Form into four balls and then gently squish into patties.
I like to cook these in my panini/indoor grill but you can also cook these on a BBQ or fry them in a pan on the stove. If your grill is non-stick you won't need to add any additional oil.
For frying in a pan, brush some oil onto the patties before frying over medium heat. About 2-3 minutes each side. If cooking in a panini press/grill then cook for about 5 minutes total.
For Apricot Rice
Heat the oil in a frying pan over medium low heat.
Add the onion, sugar, salt, sumac, and turmeric. Cook until the onions are soft.
Add the rice and apricots and stir until heated through. If the rice is pretty dry, add the 2 tbsp of water.