Remove the skin from the salmon, dice the flesh, and add it into a large bowl.
Add in the avocado, cilantro, curry powder, sea salt and stir until well mixed. Then, stir in 4 tsp of the tapioca starch until well incorporated.
Line a baking sheet with parchment paper. Form the salmon into 8, 1/4 cup-sized patties, just over 1/2 inch thick, and place them onto the pan. Freeze for 20 minutes so they are easier to work with.
While the patties freeze, pre-heat your Air Fryer to 400 degrees for 10 minutes, rubbing the basket with coconut oil. Additionally, whisk the eggs and place them into a shallow plate. Place the remaining 1/4 cup of Tapioca starch and the coconut flakes in separate shallow plates as well.
Once the patties have chilled, dip one into the tapioca starch, making sure it's fully covered. Then, dip it into the egg, covering it entirely, and gently brushing off any excess. Finally, press just the top and sides of the cake into the coconut flakes and place it, coconut flake-side up, into the air fryer. Repeat with all cakes. **
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 patties will stick to the Air Fryer basked a little, so use a sharp-edged spatula to remove them.
When the cakes have about 5 minutes left to cook, heat the coconut oil up 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 - 1 minute.
Divide the greens between 4 plates, followed by the salmon cakes. Garnish with extra cilantro and DEVOUR!