Salmon Cakes with Roasted Red Pepper Cream Sauce

INGREDIENTS

For the Salmon Cakes

green onions, roughly chopped

1/3 cup

Italian parsley, chopped

1/4 cup

fresh dill. chopped

3 cups

fine fresh bread crumbs from about 10 ounces of bread (I prefer french bread), divided

eggs

2 tbsp

butter, melted

2 tbsp

mayonnaise

1 tbsp

spicy brown mustard

2 tsp

lemon juice

2 1/2 cups

flaked cooked salmon (about 15 ounces)

Kosher salt and freshly ground black pepper

1/2 cup

vegetable oil for sautéeing

For the Red Bell Pepper Cream Sauce

red bell peppers or 2 15 ounce jars of roasted red bell peppers

2 cups

heavy whipping cream

Kosher salt and cayenne pepper