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Ingredients
- 3T EVOO
- 1lb skinless wild-caught salmon fillet
- salt & ground black pepper to taste
- 2 zucchini (~1lb), finely grated & squeezed firmly to remove excess water
- 1T organic dijon mustard
- 1 egg, beaten
- 3/4c plain bread crumbs
- lemon wedges
Preparation
Step 1
1. Heat 2t of EVOO in a lg skillet over med-high heat.
2. Season salmon all over w/salt & pepper.
3. Cook, flipping once, until golden brown & just cooked through (7-8 min).
4. Once cool, break into small flakes in a bowl, removing any bones.
5. Add zucchini, mustard, egg & 1/4t pepper.
6. Toss gently to combine.
7. Form salmon mixture into 16 (3") patties.
8. Coat each lightly w/breadcrumbs.
9. Heat remaining oil in lg skillet over med heat.
10. Cook half the patties, flipping 1X, until deep golden brown & cooked through (6-7 total).
11. Transfer to a paper towel-lined plate & season w/salt.
12. Repeat process w/remaining patties.
13. Serve salmon cakes hot, with lemon wedges on the side.