December 10th, 2018
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.
3 tablespoons extra-virgin olive oil
1 pound skinless wild-caught salmon fillet
Fine sea salt and ground black pepper to taste
2 zucchini (about 1 pound)
1 tablespoon Dijon mustard
3/4 cup plain bread crumbs
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.
Form salmon mixture into 16 (3-inch) patties, coating each lightly in breadcrumbs. Heat remaining oil in large skillet over medium heat. Cook half the patties, flipping once, until deep golden brown and cooked through, 6 to 7 minutes total. Transfer to a paper towel-lined plate and season with salt; repeat process with remaining patties. Serve salmon cakes hot, with lemon wedges on the side.
Per Serving: Serving size: 2 patties, 200 calories (90 from fat), 10g total fat, 1.5g saturated fat, 60mg cholesterol, 310mg sodium, 3g carbohydrates (1g dietary fiber, 1g sugar), 16g protein.