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Preheat the oven to 400 F.
Place the salmon fillets skin side up on a lightly greased pan and bake for 8-9 minutes. Remove from oven and allow to cool.
When the salmon is cool enough to comfortably touch, gently flake the salmon and remove any bones.
Add the chopped celery to the flaked salmon.
Whisk together the egg, lemon juice, coriander, nutmeg, cardamom, and mayonaise to from the wet spice mixture.
Fold the wet spice mixture into the flaked salmon. Add the lemon zest.
Fold in the almond flour in three batches.
Refrigerate for 30 minutes no more than 4 hours.
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Using a mandolin, slice the sweet potato lengthwise to 1/8 thick.
Slice the pieces in half lengthwise.
Soften the pieces by microwave in a shallow dish filled with enough water to cover the pieces. About 1-2 minutes for a plateful. They should just be pliable and not necessarily fully cooked.
Alternatively, they may be fried lightly for 2 minutes on each side.
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Lightly grease the muffin tin with your choice of cooking fat (butter, olive oil, coconut oil, ghee etc.)
Line the inside of the muffin cups with 3-4 pieces of the drained sweet potato pieces. It is OK if they are a bit damp.
Portion the salmon batter inside each sweet potato tulip throughout the 12 cups.
Use a spoon to create a dome.
Bake at 400 F for 10-12 minutes.
Let cool for a few minutes before removing the cakes from the muffin tin. Best to use a rubber spatula. Enjoy
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