Salmon Cakes With Fennel & Parsnips
By David Perlmutter
½ Tbsp coconut oil
4 radishes with greens
Heat oil in a skillet and sauté fennel and parsnips until tender, about 7 minutes. Remove to serving plate.
In a mixing bowl, combine salmon, egg, quinoa flakes, chives, capers and lemon juice. Stir to mix until most of the large chunks of salmon are broken down.
Heat oil in a frying pan over medium heat, form salmon mixture into 2 patties and cook 4 minutes per side.
Place salmon cakes over fennel and parsnips and garnish with radishes. Serve warm.
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