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

Name: SALMON CAKES WITH LEMON-CAPER MAYO AND SHALLOT-SAUTÉED SPINA | GF/DF/SF
Ingredients: 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; 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; 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

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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.

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Ingredients

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
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
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