Preheat oven to 350F. Heat oil in a pan and sautee onions and salmon, breaking up the fish.
Steam sweet potatoes and mash.
In a large bowl, combine mashed sweet potato, eggs, flour, parsley, lemon juice, Dijon, cumin, pepper and sautéed salmon and onions, until all ingredients are well combined. Form the mix into 2 oz salmon cakes. This recipe should make ~12 cakes. Bake the cakes in an oven at 350F until fully cooked.
For the chard: combine julienned chard and sliced apples. Add in the almonds and raisins and mix well.
For the dressing: blend the soy sauce, tomatoes, tahini, vinegar, and cayenne together until smooth.
To serve: divide chard salad and top each serving with 2 sweet potato salmon cakes. Drizzle dressing on top.