Prep Time: 15 minutes, Cook Time: 10 minutes, Serves 4-6 people

For the Burger: 

• 1 ½ lb fresh salmon, Remove skin and cut into pieces
• ¼ cup Tequilla
• ¼ cup avocado mayo
• ½ orange, zested and juiced
• 1 TBS fennel frowns 
• ⅛ tsp Cheyenne pepper
• 1 egg
• ½ cup plain bread crumbs or panko
• Canola or avocado oil for pan-frying

For the Salad:

• 2 TSP Tequilla
• ½ orange, juiced and zested
• 1 fennel, thinly sliced
• Salt to taste

Mix all burger ingredients into a food processor and mix.  You can use a large ice cream scoop or about 1/2 cup mixture and roll into a ball.  Gently pat down the ball and make into a patty.  

In a different bowl mix all the salad ingredients in a bowl and set aside. 

Put a fry pan on med heat and add oil.  Fry on both sides for 5 minutes. Please note that the mixture will be loose but the egg and bread crumbs will keep it together.  

Top hot salmon cake onto salad and serve.