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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 7 |
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Ingredients:
3 tablespoons extra virgin olive oil, divided |
1 pound skinless wild-caught salmon fillet |
salt and ground black pepper to taste |
2 zucchini (about 1 pound), finely grated and squeezed firmly to remove excess water |
1 tablespoon dijon mustard |
1 egg, beaten |
3/4 cup plain bread crumbs |
lemon wedges |
Directions:
1. 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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