Salmon cakes and creamed asparagus

Want to serve salmon in a form other than fillets? For a change of pace, try this tasty and beautiful meal.

Serves 2
½ c panko bread crumbs
¼ c diced celery
2 Tbsp. chopped fresh cilantro
2 Tbsp. diced onion
1 egg white
1 tsp. chili garlic sauce
2 tsp. lemon juice
½ tsp. kosher salt ( I used regular b/c I was out of kosher)
¼ tsp. black pepper
½ pnd. Fresh salmon, skinless, diced
1 Tbsp. vegetable oil

1 Process panko, celery, cilantro, onion, egg white, chili garlic sauce, lemon juice, salt, and pepper in a food processor until vegetables are minced.

2 Combine salmon with vegetable mixture. Using a 1/3 cup measure, form salmon mixture into four cakes. Arrange on wax paper lined baking sheet, cover and chill for 30 mins.
Preheat oven to 400


3 Heat oil in an oven proof sauté pan over med-high heat. Add cakes and fry until browned, about 2 mins per side. Transfer pan to oven to cook salmon cakes through, 2-4 mins.


Creamed Asparagus

½ pnd. Asparagus, trimmed and cut into 1” pieces
2 Tbsp. unsalted butter
2 Tbsp. all purpose flour
½ c. low sodium chicken broth
Lemon juice, salt and white pepper to taste.

1 Blanch asparagus in boiling water until bright and crisp, 3-4 mins. Transfer asparagus to a bowl of ice water to prevent further cooking.

2 Melt butter in a saucepan over med. Heat. Whisk in flour and cook for 1 min. Add milk and broth; increase heat to high. Bring to a boil, whisking constantly until mixture thickens.

3 Take off heat; add dill lemon juice, salt, pepper
4 Add asparagus just before serving

Happy cooking,
Chaeli