Directions

1. In a 12-inch cast-iron skillet or heavy-bottom pan, heat 2 tablespoons of the oil over medium-high heat. Add the onion and 1⁄4 teaspoon of the salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute.

2. In a bowl with the sweet potato puree, combine the onion mixture, salmon, eggs, almond flour, parsley, lemon juice, mustard, cumin, pepper, and the remaining 1⁄2 teaspoon salt.

3. Preheat the oven to 250°F. Line a baking sheet with a double layer of paper towels.

4. Wipe out the pan you cooked the onions in, then add the 1⁄4 cup oil and warm over medium heat. When the oil begins to shimmer but is not smoking, scoop 1⁄4 cup of the salmon batter and gently tap upside down on the side of the pan to slide the batter into the oil. Use a spatula to press down slightly so the cakes are about 1 inch thick. Cook until nicely browned on the bottom, about 3 minutes (if they’re browning too quickly, turn the heat down). Carefully flip each cake over and cook until the bottoms are deeply golden and cooked through, about 2 to 3 minutes.

5. Transfer the salmon cakes to the baking sheet. Keep warm in the oven while you fry the remaining cakes. If needed, carefully wipe the skillet clean and add more oil.

6. To serve, arrange the salmon cakes on individual plates. Garnish with the lemon wedges and top with a scoop of Avocado Cream (if using).