Smoked Salmon Cakes with Grilled Asparagus and Lemon Caper Sauce

Caramelize onions and garlic in sauce pot and deglaze with white wine, until almost dry. Add all three peppers and continue to sauté until peppers are softened. Remove from sauce pot and place on sheet.

In mixing bowl, combine mayo, mustard and chopped fresh herbs. Whisk together to incorporate.

Add chilled pepper and onion mixture to mayo mixture, stir to combine.

Fold in salmon, be sure not to break salmon too much. You want large pieces to be apparent.

Portion salmon into 4-ounce cakes (mix will be loose), and gently coat with panko crumbs while forming into uniform-looking cakes. Sear cakes in clarified butter until golden brown. Finish cooking in oven, until internal temperature of 165°F.

In sauce pot, melt butter and add garlic. Sauté until garlic is toasted. Add flour and cook for 3 minutes, until pail.

Slowing add vegetable broth and whisk to incorporate. Simmer on low for about 10 minutes.

Add remaining ingredients and bring back up to simmer.

Remove from heat and hold hot for service at 140°F.

Heat salmon cakes to internal temperature of 165°F.

Toss asparagus in garlic, salt, pepper and olive oil. Grill for 30 seconds, remove and plate. Top dish with Lemon Caper Sauce.