Ingredients
- 1 lb fresh Atlantic salmon roughly half a salmon
- 1/4 cup avocado mashed
- 1/4 cup cilantro chopped, plus additional for garnish
- 1 1/2 teaspoons yellow curry powder
- 1/2 teaspoon sea salt
- 1/4 cup + 4 teaspoons tapioca starch (40g) divided
- Organic coconut oil melted, for brushing
- 2 eggs
- 1/2 cup organic coconut flakes (30g)
For the greens:
- 2 teaspoons organic coconut oil melted
- 6 cups arugula and spinach mix tightly packed
- 1 pinch sea salt
Instructions
- Remove the skin from the salmon, cut the flesh into small cubes, and add it to a large bowl.
- Add in the avocado, cilantro, curry powder, and sea salt and stir until well mixed. Then, stir in 4 teaspoons tapioca starch until well incorporated.
- Line a baking sheet with parchment paper. Form the salmon mixture into 8 1/4-cup cakes, just over 1/2-inch thick, and place them on the baking sheet. Freeze for 20 minutes so they are easier to work with.
- While the cakes chill, preheat your air fryer to 400°F, then brush the basket with coconut oil (be careful as it will be hot).
- In a small bowl, whisk the eggs until smooth, then pour them into a shallow plate. Place the remaining 1/4 cup of tapioca on a separate shallow plate, and the coconut flakes on a third shallow plate.
- Once the cakes have chilled, dip each one into the tapioca starch, making sure it's fully covered. Then, dip it into the egg, covering it entirely. Finally, press just the top and sides of the cakes into the coconut flakes and place them, coconut flake-side up, into the air fryer.
- Gently brush the tops with a little bit of melted coconut oil (optional, but recommended) and cook until the outside is golden brown and crispy and the inside is juicy and tender, about 15 minutes. Note: the cakes may stick to the air fryer basket, so use a sharp-edged spatula to remove them if this happens.
- When the cakes have about 5 minutes left to cook, heat the 2 teaspoons of coconut oil in a large pan on medium heat. Add in the arugula and spinach mix and a pinch of salt, and cook, stirring constantly, until the greens just begin to wilt, only 30 seconds to 1 minute.
- Divide the greens between 4 plates, followed by the salmon cakes. Garnish with extra cilantro and enjoy!
