Ingredients

1 (14-ounce) can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
Handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
3/4 cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
4 anchovies, finely chopped, optional
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce, eyeball it
2 tablespoons plus 1/4 cup extra-virgin olive oil, divided

Couple handfuls grated Parmigiano-Reggiano or Romano
2 hearts romaine lettuce, shredded
1 head radicchio, shredded

Instructions

To flaked salmon, add egg
whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic,
the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large
patties or 8 mini patties.

To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped
anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive
oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and
toss to coat evenly. Now, season the slaw with salt to taste, if necessary.

Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick
skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side
for mini patties, 4 minutes on each side for large patties.

Serve salmon patties atop Caesar Slaw.