1 1/4 lb salmon fillets
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 lemon, thinly sliced
2/3 cup diced red bell pepper
2/3 cup diced yellow bell pepper
1 cup diced onions
1/4 cup lite coconut milk
3 lg eggs, beaten
3 Tbsp chopped cilantro
3/4 cup Panko breadcrumbs
2 tsp canola oil
Sweet Mustard Sauce
1 cup Dijon mustard
1/2 cup apple juice concentrate
1/4 tsp red chili flakes
Place salmon in food processor and puree.
In a large bowl, combine salt, black pepper, peppers, onions, coconut milk, eggs and cilantro. Mix well. Add breadcrumbs and salmon and hand mix until well combined. Using a 1/3 cup measure, form into round patties, about 1/2-inch thick.
Heat canola oil in a large sauté pan. Cook salmon patties about 2 to 3 minutes over medium heat on each side, or until golden brown.
In a small bowl, combine all ingredients for Sweet Mustard Sauce. Serve 2 salmon patties over a bed of mixed greens with 2 tablespoons Sweet Mustard Sauce.