1. In two small bowls, empty each Alouette® cheese into its own bowl. To the Alouette® Peppercorn Parmesan add 2 Tbsp. milk, cilantro and lime peel. To the Light Cucumber Dill, add 2 Tbsp. milk and lemon peel. Combine both until smooth. Set aside.
2. In a small saucepan, heat shallot in 1 Tbsp. hot oil until tender, about 1 minute. Add wine and 2/3 cup water. Bring to a boil. Stir in couscous. Remove from heat. Cover and let sit 5 minutes.
3. In a large bowl, lightly beat eggs. Add salmon, scallions, flour, salt and pepper. Fluff couscous with a fork. Add couscous to salmon mixture. Stir until combined and sticky. Using a 1/4 cup measuring cup as a scoop, divide the salmon mixture into 18 portions. Place onto a generously floured sheet pan. Using floured hands, pat into 3" round cakes.
4. In a large non-stick skillet, heat remaining oil. Sprinkle a little flour over each cake. Gently pick up and place into the hot oil. Cook cakes until golden, about 3 minutes per side. Drain on paper towels. Serve with asparagus and cheese sauces.