Ingredients

Paul Wong
TONY DING/Daily
Red Hawk has many delightful treats.

Salmon cakes:

1 lb. salmon: roasted (or canned)

2 chopped scallions

6 oz. canned roasted peppers

2 whole eggs

6 oz. bread crumbs

2 blanched asparagus

salt and black pepper

Mustard sauce:

1 cup heavy whipping cream

1-2 tbs. dijon or whole grain mustard

salt and pepper

optional: dill or tarragon

Instructions

Drain and dice roasted peppers and cut asparagus in 1/4-inch pieces.

Flake salmon andmix in a bowl with the remaining ingredients, adding bread crumbs until the mixture forms patties.

Make the patties to any desired size and brown on both sides in a skillet with either butter or oil.

A simple mustard sauce can be used to accompany the salmon cakes. Simmer 1 cup of heavy whipping cream in a sauce pan.

Add 1 or 2 tablespoons of either dijon or whole grain mustard.

Continue to simmer the sauce until it thickens slightly.

Season the sauce with salt and pepper with a touch of dill or tarragon, if desired.

Serve cakes with sauce either over or under with the asparagus on the side.

Red Hawk is located at 316 S. State St. and is open Monday-Thursday. 11:30 a.m.-10 p.m., Friday & Saturday 11:30 a.m.-11 p.m., Sunday 11:30 a.m.-9:30 p.m.

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