SALMON CAKES WITH LEMON YOGURT SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Salmon Cakes with Lemon Yogurt Sauce image

Provided by Ruth Cousineau

Categories     Fish     Quick & Easy     Yogurt     Dinner     Lunch     Mayonnaise     Lemon     Seafood     Salmon     Family Reunion     Shower     Pan-Fry     Chive     Engagement Party     Party     Coriander     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

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 chives, divided
1 1/2 teaspoon grated lemon zest, divided
2 tablespoons olive oil
3/4 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
Accompaniment:
lemon wedges

Steps:

  • Mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes (4 inches in diameter).
  • Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.
  • Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. Serve salmon cakes with sauce.
  • Serve with: Moroccan eggplant salad; sliced tomatoes drizzled with fruity olive oil; or celery and potato salad (serve in place of the yogurt sauce)

There are no comments yet!