Preparation
- In a bowl, mix the Gala apple, fennel bulb, grated carrot, coriander, ½ tablespoon of sesame oil, vegetable oil, and lemon juice. Season with salt and pepper to taste to create your side salad, then set aside.
- In a large bowl, prepare the salmon patties by adding the salmon, red bell peppers, sriracha, 1 tablespoon of coriander, mayonnaise, green onions, garlic powder, ½ cup of panko, the beaten egg, salt, and pepper to taste. Mix well and shape into about 10 patties.
- Place the gluten-free panko in a bowl and coat the patties, pressing lightly so that the coating adheres well.
- Heat the vegetable oil in a pan and cook the patties for about 3-4 minutes on each side over medium-high heat until they are crispy.
- Meanwhile, prepare the mayonnaise by mixing ¼ cup of mayonnaise with chopped coriander. Set aside.
- Assemble the plates with the crunchy salad, salmon patties, and coriander mayonnaise. Add a lemon wedge to the plate and garnish with some green onions if desired. Enjoy!
Notes:
For the salmon, you can either poach it in boiling water until fully cooked or use canned salmon. In either case, make sure the salmon is well drained.
