Ingredients

• 1 can salmon
• 1/2 can sweetned condensed milk
• 1 tablespoon freeze-dried chives
• 1/4 cup bread crumbs, plus more to coat
• 2 tablespoons olive oil, for frying
• Salt and freshly ground black pepper, to taste
• 1 Recipe white and green asparagus, (recipe follows)
• 1 recipe coconut curry sauce, (recipe follows)
• 6 ounces unsweetend coconut milk
• 2 ounces soy milk
• 2 tablespoons curry powder
• Salt and freshly ground black powder
• Olive oil, to saute
• 1 can green asparagus
• 1 can white asparagus
• 1 teaspoon dried minced onion
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium bowl, mix together ingredients. Season with salt and pepper. Roll the patties in extra breadcrumbs and transfer to a hot saute pan with the olive oil. Pan fry until golden, about 2 minutes for each side. Plate the patties with white and green asparagus and coconut curry sauce.;
2. In a small saucepan over medium heat, add all ingredients. Reduce until the sauce coats the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper. Add 1-ounce water if the sauce is too thick.;
3. In a large saute pan over high heat, heat enough olive oil to coat the pan. Add the asparagus and minced onion. Saute until glazed, about 2 minutes. Season with salt and pepper.
4. PROCEDURE: Plate salmon patties in center of plate and nap with curry sauce, surround with asparagus and serve warm.