1) To flaked salmon, add egg whites, parsley, the zest and juice of one lemon, two-thirds of the total amount of chopped garlic, the breadcrumbs, lots of black pepper and a little salt. Mix together and form four large patties or eight mini patties.
2) To a salad bowl, add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard and Worcestershire. Whisk in about 4 tablespoons of extra-virgin olive oil and the cheese. Add lots of black pepper, no salt. Add the lettuces to the bowl and toss to coat evenly. Now, season the coleslaw with salt to taste, if necessary.
3) Preheat 2 tablespoons of extra-virgin olive oil, two turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties for 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.