On Thursday night we had simple salmon cakes with creamed asparagus. Dinner started with processing panko breadcrumbs, diced celery, chopped fresh cilantro, diced onion, an egg white, Sriracha (chili garlic sauce), fresh lemon juice, salt and pepper in a food processor until everything was minced.
This minced mixture was combined with 1/2 lb. of fresh diced salmon. The salmon mixture was divided into four parts and shaped into cakes, 1 inch thick. The cakes went on a parchment-lined baking sheet, covered and refrigerated for 30 minutes.
While the salmon cakes were chilling, the asparagus was trimmed and cut into 1 inch pieces and blanched. Then butter was melted in a saucepan before, flour went in and whisked for a minute. Some milk and chicken broth were added, brought to a boil and whisked constantly until thickened. Off heat, some dill, lemon juice and zest were added along with salt and pepper to taste. The asparagus went in to the sauce to warm through just before serving.
The salmon cakes went into a skillet to brown on each side for a couple of minutes and then went in to a 400 degree oven to finish cooking through.
A very satisfying supper!