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Pink Salmon Cakes with Cilantro Pesto

Barton Seaver
  • 35 minutes
  • Serves 4

INGREDIENTS

2

6- to 7-ounce cans Alaskan salmon, boneless skinless wild

1 tbsp

Cilantro, fresh

4 cups

Cilantro, loosely packed stems leaves and tender

1 clove

Garlic

1

Lemon

2 tbsp

Mayonnaise, low-fat

1

Pesto

1/4 tsp

Mace or nutmeg, ground

1/4 tsp

Salt

1/4 cup

Canola oil

1/4 cup

Almonds

1/4 cup

Breadcrumbs, dry

1 tbsp

Butter

1

Salmon cakes