Makes 9, 2-3 “ cakes.
Finely mince 2 Tablespoons each of shallot and celery or bell pepper. Heat a saute pan over medium heat, and add olive oil. Add shallot and celery and sweat until soft, do not brown. Empty into large bowl and let cool slightly.
Add flaked salmon, egg, chili powder, cumin, ¼ cup chopped cilantro leaves, brown rice flour, and salt and pepper. Mix together, breaking up salmon into small pieces, until all ingredients are combined.
Heat a clean saute pan over medium-high heat. Add 2 Tablespoons olive oil. Cook salmon cakes until brown on each side, 3-4 minutes per side. Serve with cilantro stem aioli.
Roughly chop cilantro stems. Zest lime. Blend cilantro and lime zest with the rest of the ingredients together in a food processor until smooth. Taste and adjust for salt.
*To cook salmon, bake at 425°F for 12 minutes.
**might need to add more flour than recipe calls for if using canned salmon
***be careful with salt amounts if salmon is already seasoned