For the vegetables:
½ cup fennel, shaved thin (use a mandolin slicer for thinnest slices)
¼ cup parsnips, shaved
½ Tablespoon coconut oil
For the salmon cakes:
6 ounce can boneless, skinless wild caught salmon, drained
1 Tablespoon quinoa flakes
1 Tablespoon fresh chives, chopped
1 teaspoon capers
1 teaspoon lemon juice
1/2 Tablespoon coconut oil, for frying
4 radishes and 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.