Salmon and Asparagus Rice Recipe

In large bowl, dump salmon, cream cheese, walnuts, breadcrumbs, 1 egg, salt, and ground pepper, to taste. Mix well, breaking up salmon with a spoon as needed. Cook a portion to test for seasoning, and adjust accordingly. Form into balls.

Prepare breading station: Beat remaining egg in a shallow plate, and dump panko breadcrumbs on another. Roll each ball in beaten egg. Then, coat with panko. Transfer to a plate. Repeat with remaining balls.

Heat oil for deep frying over medium heat. Cooking in batches, deep fry salmon balls in hot oil, until browned. Drain on a rack over paper towels. Keep warm.

In a wok, melt butter. Add asparagus, and cook only until heated through and a bright green. Add lemon juice and rice. Toss to distribute evenly. Season with lemon zest, parsley, salt, and pepper, to taste. Serve with salmon balls and mayo.

Recipe originally published in the August 2016 issue of Good Housekeeping.