Kates Salmon Cakes
Directions: saute onion, carrot, garlic, and parsley in 1 tbsp olive oil over medium heat until softened. In a large bowl combine salmon (drained and picked over for bones) mayo, mustard, panko, flax, and parsley. Stir until just combined. Once veggies are cooked fold in with salmon and chill 30 minutes. Using an ice cream scoop form small balls and press into patties. Grill on a preheated grill pan 3-5 minutes on each side or until browned and warmed through. Sprinkle with parsley and serve!