SALMON CAKES WITH LEMON YOGURT SAUCE

Salmon Cakes with Lemon Yogurt Sauce image

Yield Makes 4 servings

Number Of Ingredients 13

1 pound skinless salmon fillet, cut into 1/2-inch pieces
2 (6-inch) pita rounds, or 3 slices firm white sandwich bread, torn into small pieces
1/4 cup mayonnaise
1 large egg, lightly beaten
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon zest
3/4 teaspoon salt
2 tablespoons olive oil
3/4 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
Lemon wedges, for serving

Steps:

Mix the salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon lemon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes about 4 inches in diameter.
Heat the oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook the salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.
Stir together the yogurt, lemon juice, remaining 1/4 teaspoon salt, 1 tablespoon chives, and 1/2 teaspoon lemon zest. Serve the salmon cakes with the sauce.