Salmon Cakes on Greens with Lemon-Ginger Dressing

Ingredients

• 8 servings grilled asparagus 
• 2 heads bibb lettuce 
• 1 teaspoon dijon mustard hot chinese
• 1  eggs lightly beaten
• 1.5 tablespoons ginger minced
• 8 servings lemon-ginger dressing 
• 2 teaspoons olive oil light
• 2 pounds salmon fillet skinless finely chopped
• 1 teaspoon sesame oil toasted
• 1.5 tablespoon soya sauce 

Equipment

• bowl
• frying pan
• grill
• spatula

Directions

1. Combine first five ingredients in a large bowl.
2. Add salmon, stirring until well blended.
3. Heat oil in a nonstick skillet over medium heat. Scoop a heaping tablespoon of salmon mixture into hot skillet, pressing with a spatula to form patties. Saut in batches for 3 minutes on each side. Set aside or refrigerate until ready to serve.
4. Combine asparagus and 1/2 cup Lemon-Ginger Dressing in a container. Marinate at least 30 minutes. Grill over medium-high heat (350 to 40
5. until crisp-tender.
6. Arrange asparagus on lettuce on serving plates. Top with 2 salmon patties.
7. Serve with remaining dressing.