It's been 106+ in Austin for weeks. And weeks. And weeks. As much as I love to cook, it's just too hot. To cook anything. Inside or outside. I had to kill a couple of hours while Connor was in band camp so I wandered the local grocery, use their air conditioning! They had asparagus on sale and I had a hankering.
I remembered I had left over mashed potatoes in the fridge, some romaine and a can of salmon. Voila, dinner for 3 for nothing basically.
I splurged and bought the asparagus. Even though it was skinny I knew I could enhance it's "asparagus-y-ness" and have myself one heck of a feed for $1.99/bunch. I found the biggest bunch ;)
I made my Nana's hot water hollandaise. It's rich and creamy and induces less guilt due to the fact the butter is reduced and boiling water is added. I add black pepper and a smidge of tarragon to mine which makes it my own version. I'm all about the futzing.
I don't know if it's a family recipe so I will hold off putting the recipe out here for the moment and check with the current matriarch. I made it in the blender, transferred it to a pot to thicken and moved it into a jar, sat in hot water, and it waited for me.
The salmon cakes are the 1 1/2 cups of left over mashed potatoes, a drained tin of salmon, one green onion, salt, pepper, 1/4 cup breadcrumbs soaked in the juice from the salmon tin. I formed them into 9 1/3 cup balls and tossed them into the fridge until I was ready for dinner.
I rolled them in 2 beaten eggs then into Panko breadcrumbs and fried them in peanut oil until they were brown, crispy and heated through.
I drained them on paper towel quickly then put them in the pan with the cooked asparagus to keep warm. The asparagus got a reasonable dose of salt and pepper and a drizzle of olive oil. I cooked it in the toaster oven!! to avoid heating the house and they were great!! I cooked them at 450 for 8 minutes. They came out crisp tender with a roasty flavor and just perfect.
oh yummy roasty goodness. I grated a few passes of lemon zest on them fresh out of the oven, I could have eaten nothing else.
Connor opted for the salmon cake, hollandaise, salad combo.
I thought the simple approach best, a couple of crispy cakes and a generous helping of the crisp tender roast asparagusy goodness. Naw, who are we kidding, hollandaise me baby! Yes, we all know that after the photo shoot, I slathered the hollandaise on my salmon cakes too. Painfully good.
It has the illusion of health and the rich decadence of a hollandaise that's light yet flavorful!