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Summer Salmon Cakes with Zucchini Fennel Slaw
- 3 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice, divided
- 3 tablespoons chopped chives
- 1 teaspoon grainy mustard
- 1/8 teaspoon cayenne
- 1/4 pound skinless salmon fillet, chopped
- 4 Ritz or saltine crackers, coarsely crushed
- 1 medium zucchini, coarsely grated (1 1/2 cups)
- 1/2 small fennel bulb, trimmed and thinly sliced
- 1 tablespoon olive oil
Directions:View on Epicurious
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