Salmon Bunless Burgers with Caesar Slaw

1 14-ounce can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
a handful of fresh flat-leaf parsley, finely chopped
zest and juice of 1 lemon
3 garlic cloves, finely chopped
3/4 cup Italian Bread Crumbs (I know, not paleo, but its only a little)
salt and pepper
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup EVOO, plus 2 tablespoons
2 romaine lettuce hearts, shredded
1 head radicchio, (I used red cabbage) shredded


In a bowl, combine the flaked salmon, egg whites, parsley, the lemon zest, two thirds of the chopped garlic, the bread crumbs, and lots of black pepper and a little salt.  Form 4 large patties or 8 mini patties.

Juice the lemon into a salad bowl - get it all!!  Add the remaining garlic, Dijion mustard, and Worcestershire.  Whisk in about 1/4 cup EVOO.  Add lots of black pepper, no salt.  Add the shredded lettuces to the bowl and toss to coat evenly.  Now, season the slaw with salt to taste, if necessary.

Preheat the 2 tablespoons of EVOO, twice around the pan, in a nonstick skillet over medium to medium-high heat.  Cook the salmon patties for 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties. 

Serve the salmon bunless burgers atop a mound of the Caesar slaw.

(PICTURE COMING SOON)