How to make it
Remove the skin from salmon fillet, mix the salmon skin and salmon skin seasonings well and set aside.
Pat dry the salmon fillet and then divide into two portions. One portion is diced, and another portion is cut into fish paste.
Dice the spinach stems and reserve the spinach leaves for later use. Mix the diced salmon, fish paste, diced spinach stem and salmon cake seasonings well. Divide the salmon mixture into 6 portions and knead them into round cakes.
Heat oil over low heat, pan fry salmon cakes until golden brown, set aside. Stir fry the spinach leave and spinach leave seasonings over low heat until the spinach leaves are softened.
Air fry the salmon skin at 130°C for 10 minutes, turn it over and then air fry at 150°C for another 6 minutes.
Put the salmon cakes, salmon skin and spinach leaves on a plate and serve.