Salmon Cakes with Mango Cabbage Slaw

Directions

1. Rinse and dry the produce, then pat cilantro leaves dry and separate half for the salmon mixture and half for the slaw.
2. Drain the salmon and add it to a medium bowl with the chopped cilantro from step 1; crack in one egg and fold in mayonnaise, Dijon, breadcrumbs, salt, and pepper.
3. Mix until the salmon is evenly incorporated, then shape the mixture into four patties and set them on a plate.
4. Preheat a skillet over medium heat and add virgin coconut oil, swiping it around to coat the bottom.
5. Remove the root end from the cabbage, halve it lengthwise, and thinly slice into shreds; transfer the cabbage to a large salad bowl.
6. Once the skillet is hot, place the patties in the pan and cook 3 to 5 minutes per side until golden and cooked through; transfer to a plate.
7. Peel the mango, cut away the flesh from the pit, dice into 1/4-inch pieces, and add to the salad bowl with the remaining cilantro.
8. Juice the limes and stir the juice into the mango cabbage slaw; season with salt and pepper and toss well.
9. To serve, place two salmon patties on each plate and top or side with the mango cabbage slaw.