SALMON CAKES WITH LEMON-CAPER MAYO AND SHALLOT-SAUTÉED SPINA

• servings: 2

Ingredients

FOR THE MAYO

¼ cup Whole30 Mayo (page 230) or Whole30-compatible mayonnaise

1 tablespoon capers, drained, rinsed, and coarsely chopped

1½ teaspoons fresh lemon juice

1½ teaspoons lemon zest

⅛ teaspoon salt

⅛ teaspoon black pepper

FOR THE SALMON CAKES

Extra-virgin olive oil spray 3 (6-ounce) cans boneless wild-caught salmon, drained 1 medium Yukon Gold potato, peeled and shredded (see Tip)

1 large egg, lightly beaten

⅓ cup finely diced celery

¼ cup finely diced red onion

1 teaspoon Whole30-compatible Dijon mustard

¼ cup superfine almond flour

2 teaspoons grated lemon zest

1 tablespoon chopped fresh chives

2 tablespoons chopped fresh parsley

½ teaspoon salt

1/4 teaspoon black pepper

FOR THE SPINACH AND SERVING

1 tablespoon extra-virgin olive oil

1 large shallot, thinly sliced

2 (5-ounce) packages baby spinach

¼ teaspoon salt

¼ teaspoon black pepper

Lemon wedges, for serving

Directions

MAKE THE MAYO: In a small bowl, stir together the mayonnaise, capers, lemon juice and zest, salt, and pepper. Cover and refrigerate until serving time.

MAKE THE SALMON CAKES: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment or foil. Spray with cooking spray.

Crumble the salmon into a large bowl. Add the potato, egg, celery, onion, mustard, almond flour, lemon zest, chives, parsley, salt, and pepper. Stir gently until all ingredients are well combined. Scoop portions of the mixture into a ½-cup measuring cup, pressing on the mixture to compact it slightly, then turn out onto the baking sheet. Flatten and shape the patty with your hands. Repeat with remaining mixture, flattening and shaping to get patties of the same size and thickness. Spray lightly with olive oil spray.

Bake for 20 minutes, then gently turn the patties with a spatula. Spray the tops lightly with olive oil spray and return to the oven. Bake until golden brown, about 10 more minutes.

MAKE THE SPINACH: While the salmon cakes are baking, heat the olive oil in a very large skillet over medium heat until shimmering. Add the shallot and cook, stirring frequently, until softened and lightly browned, 3 to 4 minutes. Add the spinach in handfuls, tossing with tongs, and cook just until wilted, 4 to 5 minutes. Season with salt and pepper.

Serve: Place the salmon cakes on serving plates and add the mayonnaise and spinach; arrange the lemon wedges alongside.