salmon cakes and asparagus with creamy dill sauce

This is my 50th post!  [just wanted to share that with anyone who cares]  Now, on to the business at hand.

The salmon cakes were much easier to prepare than I thought.  It just took a few moments to pulse the ingredients in the food processor then add in the salmon.   I used a 1/3 cup measuring cup to scoop it out and flatten out a bit before leaving it in the icebox until it was time to cook.  I also did a quick blanch of the asparagus and made the dill sauce in advance, so all I had to do at the end was add it together and heat up a bit.  

I really enjoyed the texture of the cakes, but Chef D and I both agreed it had a bit too much heat.  If I make this again, I will reduce the sriracha to 1/2 tablespoon.  I think this could easily be made with frozen salmon to reduce the cost.

Chef D recommended this apple pie bite recipe for our dessert after our bible reading group.  I had some crescent roll dough that needed to be used, so I used that instead of the biscuit dough.  I just rolled it out and flattened out all the perforations and cut it into 6 squares.  I also added an eggwash to the tops before baking.  They turned out great!