Ingredients
- 3 tablespoons extra virgin olive oil, divided shopping list
- 1 pound skinless wild-caught salmon fillet shopping list
- salt and ground black pepper to taste shopping list
- 2 zucchini (about 1 pound), finely grated and squeezed firmly to remove excess water shopping list
- 1 tablespoon Dijon mustard shopping list
- 1 egg, beaten shopping list
- 3/4 cup plain bread crumbs shopping list
- lemon wedges shopping list
How to make it
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Season salmon all over with salt and pepper then cook, flipping once, until golden brown and just cooked through, 7 to 8 minutes. Once cool, break into small flakes in a bowl, removing any bones. Add zucchini, mustard, egg and 1/4 teaspoon pepper and toss gently to combine.
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" It was excellent "