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
1 cup heavy whipping cream
1-2 tbs. dijon or whole grain mustard
salt and pepper
optional: dill or tarragon
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.