Mini Salmon Cakes
3 tablespoons extra virgin olive oil, divided
1 pound fillet of salmon caught by skin
2 zucchini (about 1 pound), finely grated and pressed to remove excess water
Salt and black pepper to taste
3 / 4 cup plain breadcrumbs
1 tablespoon Dijon mustard
1 egg, beaten
Heat 2 teaspoons oil in large skillet over medium-high heat. Season salmon all over with salt and pepper and cook, turning once, until golden and cooked through, 7-8 minutes. When cool, break into small flakes in a bowl, remove the bones. Add zucchini, mustard, eggs and tea pepper 1 / 4 and toss gently to combine.
Form the dough Salmon 16 (3 inch) meatballs, slightly each layer of bread crumbs. Heat the remaining oil in a skillet over medium heat. Cook half of the steak, flipping once, until golden and cooked at depths, 6-7 minutes total. Transfer to paper towel lined plate and season with salt, repeat the process for the remaining patties. Serve with salmon cakes warm, with lemon wedges side.