6 Tbsp. mayonnaise
4 tsp. fresh lemon juice
6 Tbsp. red onion
2 tsp. Dijon mustard
½ tsp. hot sauce
2 can wild
Atlantic salmon, skinless and boneless
coarsely grated (2 cup)
1 small fennel
bulb, trimmed and
2 Tbsp. olive oil
Whisk together mayonnaise, 2 tsp lemon
juice, red onion,
Dijon, hot sauce, and ½
tsp. each of salt and pepper in a medium bowl.
panko breadcrumbs, 1 cup
zucchini, and half of mayonnaise mixture in another bowl.
Add fennel and remaining zucchini and lemon juice to
mayonnaise mixture in medium bowl and
toss to combine slaw.
Form salmon mixture into 4 patties. Heat oil in a
small nonstick skillet over medium heat until hot, then cook
salmon cakes, carefully turning once, until golden and
salmon is just cooked through, about 5 minutes total.
Serve with slaw.