Salmon Cakes with Lemon-Herb Sauce

Preheat oven to 350 F.

Put salmon fillets into a baking dish. Bake salmon at 350 F for 15 minutes or until it flakes easily with a fork. Remove dish from the oven and set aside to cool. Turn off the oven.

Combine scallions, parsley, breadcrumbs, egg, capers, mayo, mustard, lemon juice, and hot sauce in a medium sized bowl. Season with salt and pepper and mix together. Once salmon is cool enough to handle, break salmon into smaller pieces and add it into the mixture.

Divide salmon mixture into 8 patties and place on a foil-lined baking sheet. Put patties in the freezer for 15 minutes until cold and firm. While they are freezing preheat the broiler in your oven. Remove pan from the freezer, put it under the broiler and broil salmon cakes 7-8 minutes.

To make the lemon-herb sauce: In a medium sized bowl whisk together mayo, sour cream, parsley and lemon juice.

Serve salmon cakes with lemon-herb sauce and blanched asparagus.

Adapted from Martha Stewart.