Joy to the Food

1 Add the drained, [wprm-ingredient text="2 cans 6 oz each pink salmon" uid="2"] to a large bowl. Break up any large pieces. Heat your skillet to medium heat with a bit of oil, or the grill.
2 Add the [wprm-ingredient text="1 large egg" uid="3"], [wprm-ingredient text="1/4 cup almond flour" uid="4"] to the salmon in a large bowl. In a small bowl combine [wprm-ingredient text="4 tablespoons plain Greek yogurt" uid="5"], [wprm-ingredient text="4 teaspoons Dijon mustard" uid="6"], [wprm-ingredient text="2 teaspoons lemon juice" uid="7"], [wprm-ingredient text="2 teaspoons onion powder" uid="8"], [wprm-ingredient text="2 teaspoons garlic powder" uid="9"], [wprm-ingredient text="1/8 teaspoon cayenne pepper" uid="10"], [wprm-ingredient text="1/2 teaspoon salt" uid="11"], and [wprm-ingredient text="1/2 teaspoon black pepper" uid="12"]. Add half to your salmon mixture and reserve the rest for the slaw.Stir until combined and you can form patties with a spoon. 
3 Form into 4 even patties, about 3/4 inch thick. I like to just use an ice cream scoop to place it on the hot skillet and then use the back to press down the top and carefully use a spoon to shape the outside. Optional is to place them on a plate and refrigerate for 10 minutes.When the skillet is hot, add the salmon patties.
4 Make the slaw: stir the remaining yogurt mixture with a [wprm-ingredient text="splash of milk" uid="16"] until it reaches a dressing consistency. Toss with the [wprm-ingredient text="1 bag about 12 oz coleslaw mix" uid="17"] and fresh [wprm-ingredient text="1/2 cup mixed fresh herbs" uid="18"] and additional salt and pepper as desired. Set aside.
6 Cook 3-4 minutes per side without moving them, until deeply golden on the outside and set in the center.
7 Serve over or alongside the herb slaw with your favorite buns. We love brioche!