SALMON BURGERS

1. Preheat Oven to 350F
2. Line baking tray with parchment paper
3. Open each can of salmon (Do not drain), flake with a fork in the can until all liquid is absorbed by the salmon, then empty into a large mixing bowl
4. Add eggs and Mayo into large mixing bowl and stir until all we ingredients combine
5. Knifework: Finely chop leafy greens, and jalapeno, and add to mixing bowl
6. Place crushed tortilla chips in mixing bowl and gently stir until all ingredients combine, then make into 5 patties (A heaping ⅓ Cup in size) and place on baking sheet, lined with parchment paper
7. Bake for 10-15 minutes, flipping burgers halfway through if desired
8. Knifework: (Carefully) Halve avocado, remove pit, then cut each half into 4 to 6 slices

GARLIC SLAW

1. Knifework: Halve cabbage and finely shred, rinse carrot and finely chop (or purchase both pre-shredded)
2. Combine all ingredients in medium mixing bowl and refrigerate until salmon burgers are ready