SALMON CAKES WITH LEMON-CAPER MAYO AND SHALLOT-SAUTÉED SPINA
DF, GF, Seafood, The New Whole30
- Servings: 2
Source: Umami
Ingredients
- FOR THE MAYO
- Whole30 Mayo or Whole30-compatible mayonnaise
- tablespoon capers, drained, rinsed, and coarsely chopped
- teaspoons fresh lemon juice
- teaspoons lemon zest
- teaspoon salt
- teaspoon black pepper
- FOR THE SALMON CAKES
- Extra-virgin olive oil spray 3 cans boneless wild-caught salmon, drained 1 mediu
- large egg, lightly beaten
- finely diced celery
- finely diced red onion
- teaspoon Whole30-compatible Dijon mustard
- superfine almond flour
- teaspoons grated lemon zest
- tablespoon chopped fresh chives
- tablespoons chopped fresh parsley
- FOR THE SPINACH AND SERVING
- tablespoon extra-virgin olive oil
- large shallot, thinly sliced
- packages baby spinach
- Lemon wedges, for serving