Recipe: Mini Wild Salmon Cakes

Name: Recipe: Mini Wild Salmon Cakes
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 pound skinless wild-caught salmon fillet; 1/4 teaspoon fine sea salt; 2 zucchini (about 1 pound), finely grated and squeezed firmly to remove excess water; 1 tablespoon Dijon mustard; 1 egg, beaten; 3/4 cup dry bread crumbs; Lemon wedges; 1/8 teaspoon ground black pepper

www.wholefoodsmarket.com

These Dijon mustard-spiked salmon cakes are a great light dinner with a big green salad and can be made into smaller patties for the perfect one-bite appetizer.

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Skillet
Mixing bowl
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Chef's knife
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Zucchini grater
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Ingredients

3 tablespoons extra-virgin olive oil, divided
1 pound skinless wild-caught salmon fillet
1/4 teaspoon fine sea salt
2 zucchini (about 1 pound), finely grated and squeezed firmly to remove excess water
1 tablespoon Dijon mustard
1 egg, beaten
3/4 cup dry bread crumbs
Lemon wedges
1/8 teaspoon ground black pepper