Baked Wasabi Crunch Salmon w/ Lemon Pepper Asparagus Over Shrimp Cakes w/ Sweet Onion & Yucca

I used:

Two 8 ounce salmon fillets

2 tablespoons of soy sauce

Honey

1/4 wasabi peas (crushed or pulsed in food
processor)

Preheat oven to 400

Gently poke holes into the top of the salmon with a fork.

With a basting brush gently coat the fish with soy sauce.

Drizzle top of salmon with honey (not much is need just enough for the
wasabi peas to stick).

Rub in the honey then pat coating of wasabi peas onto
top of salmon. Place fish on a lightly sprayed baking sheet (or place onto
foil covered baking sheet).

 Cook for 25-30 minutes

For Shrimp, Yucca and sweet onion cakes
I used:
1/2 sweet onion (any white or yellow onion is
fine)
1 clove of garlic
1 egg
4-6 oz yucca (boiled)
1/4 cup fat free colby jack cheese
1/2 cup bread crumbs (I used italian)
1 cup cooked shrimp (any size works)
2 chive stalks sliced
salt and pepper to taste

In a food processor mix HALF shrimp, onion, chives, garlic and place into a bowl and mix with egg

Add cheese

Slice pre boiled yucca and the other half of the shrimp and place
into food processor and pulse..add salt and pepper to taste. Yucca will become
paste like. If it is too sticky add a drizzle of olive oil or chicken broth (or
even water)to loosen up. Add mix to previous shrimp mix. Wet hands and form
patties.

In a non stick skillet on medium heat with one table spoon of extra
virgin olive oil drizzled...place patties into pan and cook until golden on each
side.

Place onto paper towels to drain excess oil.

For asparagus:
Blanch in hot boiling water for 3-5 minutes then remove and place
into an ice bath to stop the cooking process an keep vibrant color. If you
prefer softer asparagus then pan saute with lemon juice and salt &
pepper.

Add lemon pepper season (or salt and pepper to taste)