For the vegetables:
½ cup fennel, shaved thin (use a mandolin slicer for thinnest slices)
¼ cup parsnips, shaved
½ Tbsp coconut oil

For the salmon cakes:
6 oz can boneless, skinless, wild-caught salmon, drained
1 egg
1 Tbsp quinoa flakes
1 Tbsp fresh chives, chopped
1 tsp capers
1 tsp lemon juice
½ Tbsp coconut oil, for frying
4 radishes with 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.

Provided by David Perlmutter, DrPerlmutter.com.