Carrying forward the culinary vision of Le Cordon Bleu trained founding Chef Stefan Niemczyk, Chefs Vice and Tony of the Elite Eats kitchen in LA are brewing up all sorts of goodies, including this week’s recipe share – Pistachio Crusted Salmon Cakes.
Beyond the cooking chops to craft this sort of good for you and super tasty fare, these two also bring their own personal connection to getting intentional about what you eat. Vice’s transition – first to eating differently then cooking that way too - helped him bring about a big change. “I lost over 100 pounds following a Paleo-inspired approach.”Tony on the other hand got his prod at the gym. “I saw guys of my similar strength, size and speed achieve these big performance gains when they changed their eating… it just blew me away. When I gave it a try and I saw such an improvement… not just in how I felt during performance periods, but also in my day-to-day life.”
Check out V and T whipping up their tasty cakes Salmon Cakes and give this great for summer fare a whirl at your place.
Pistachio Crusted Salmon Cakes
- 1 lb. cooked salmon
- 4 oz red onion macédoine and sautéed (cooled)
- 4 oz celery macédoine and sautéed (cooled)
- 1 oz Red pepper, julienned and shaved
- 1 whole egg
- 1 tsp lemon juice
- 1 tsp lime juice
- 1/2 oz almond meal
- 1/4 tsp Salt
- 1/4 tsp cracked black pepper
- 1/2 oz curly leaf parsley
Pistachio Crust
- 1oz almond meal
- 3 oz crushed pistachio (toasted, cooled, and crushed into peppercorn size pieces)
- 1/4 tsp salt
Directions
Chop onion and celery, cook until translucent. Cool down and mix with red pepper, egg, lemon, lime juice, and curly parsley. Add in salmon, egg, salt, pepper, and almond meal combining all ingredients together to form patties. Create salmon patties and sear on both sides until slightly browned. Top with pistachio crust and put in oven at 425 for 10 minutes.
Enjoy. And here’s to great food, wherever you find it.
