Ingredients

1.

Salmon, Atlantic, wild, cooked
2 lb
2.

Mayo
9 tbsp
3.

Salt, sea salt
1 tsp
4.

Raw egg
3 medium
5.

Garlic
1 clove
6.

Extra virgin olive oil
2.25 tbsp
7.

Asparagus
20 medium - spear - 5 1/4" to 7" long
8.

Extra virgin olive oil
2.25 tbsp
9.

Salt, sea salt
1 tsp
10.

Raw egg
3 medium
11.

Extra virgin olive oil
2.25 tbsp

Instructions

1.
Use cooked salmon for this recipe. You can cook it yourself or buy it precooked. If you cook it yourself you can season it how you want to, which is helpful.
2.
Crumble the cooked salmon into a large mixing bowl. Add the avocado mayo, stir and then give the mixture a taste. If you cooked the salmon yourself, you might have already seasoned it enough. If not, add some sea salt to taste. Then crack in the three medium eggs and grate in one garlic clove.
3.
Mix well to combine. Break up any larger pieces of salmon into smaller pieces. The salmon pieces will still be fairly large, but you want to make sure all the pieces are uniform.
4.
Preheat a 12 skillet over medium-high heat until hot. Add in 1 tbsp of olive oil to start. Swirl the pan to coat. Then using a 3 oz cookie scoop, scoop up the mixture and pack it down into the scoop to form it. Place four scoops of the salmon mixture into the skillet. Allow them to cook for several seconds, then turn the heat down slightly. Cook on the first side until nicely browned.
5.
Use a spatula to get underneath each salmon cake and gently flip it. Gently pat it down with the back of the spatula and cook on the other side until nicely browned. Repeat with the remaining mixture, adding tbsp of olive oil for each batch. Remove cakes to a paper towel-lined plate and set aside.
6.
Preheat the oven to 350 F (180 C). Trim the tough ends off the asparagus and toss them in tbsp olive oil and tsp sea salt. Place them on a parchment-lined baking sheet and roast for 7-8 minutes or until cooked to the desired doneness. Cooking them for 7-8 minutes will yield slightly crunchy but cooked asparagus.
7.
Next, preheat a small skillet over medium-high heat until hot. Add in tbsp olive oil and swirl to coat. Add in two eggs at a time (two eggs per plate), cooking the eggs to the desired doneness. Season the eggs with a pinch of sea salt and black pepper as desired. Here we have cooked the eggs sunnyside up. To do so, once the eggs are cracked into the pan, and the whites are just barely starting to whiten, top the pan with a lid until the whites are fully cooked, and the yolks are still runny.
8.
Serve two salmon cakes per plate, as well as two eggs and some of the asparagus. Serve immediately!