Salmon cakes with asparagus and lemon sauce

Serves 4

  1. 1lb salmon, coarsely ground
  2. 3/4 cup bread crumbs
  3. 1 shallot
  4. 1tb mustard
  5. 2tsp capers
  6. 3tb parsley
  7. 6tb aioli
  8. 1lb asparagus
  9. 2tb chives
  10. 1tb lemon juice
  • Mix 1-5, 2tb parsley and 2tb aioli and shape into 4 1in cakes on a baking sheet.
  • Place asparagus on baking sheet in a single layer and place 3in below broiler for 10 minutes, flipping cakes and asparagus halfway through. Mix remaining parsley and aioli with 9-10 and serve.
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