Salmon Cakes with Mango Salsa

For the mango salsa:
In a small bowl, gently mix together all of the ingredients. Cover and place in the refrigerator until ready to serve.

For the salmon cakes:
Preheat oven to 450ºF. Place salmon, skin side down, on a rimmed baking sheet. Drizzle with 1 tablespoon avocado oil and sprinkle with salt and pepper to taste. Bake in preheated oven for 10–15 minutes, or until it registers 130ºF (see note). Remove from oven and allow to cool slightly. Flip the fillet over and scrape off the skin. Discard.

Place skinned salmon in a large bowl and crumble it with your fingers. Add remaining ingredients except remaining avocado oil. Mix very well with your hands. Form into patties about 2 to 2 ½ inches across. You should get about 12 to 14 patties. If the patties won’t hold together, you can always add more mayonnaise. 

Preheat a large cast iron skillet over medium heat. Add 2 tablespoons of avocado oil and wait for it to get hot. Fry half of the patties until deep golden on each side and cooked through, about 3–4 minutes per side. Remove to a paper towel lined plate. Add more oil if necessary, and fry remaining patties as before. 

Serve immediately with the mango salsa and hot rice.

Notes:
• It’s better to slightly under bake the salmon since it will get cooked more when you fry the patties.
• Recipe for the patties adapted from Natasha’s Kitchen.