SALMON CAKES WITH LEMON-CAPER MAYO AND SHALLOT-SAUTÉED SPINA | GF/DF/SF | Umami

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