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Salmon Cakes with Lemon Yogurt Sauce

Name: Salmon Cakes with Lemon Yogurt Sauce
Ingredients: 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; lemon wedges

A small grocery run gets this on the table.

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directions

1.
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).
2.
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.
3.
Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. Serve salmon cakes with sauce.
4.
Serve with: <epi recipelink="" id="350719">Moroccan eggplant salad</epi>; sliced tomatoes drizzled with fruity olive oil; or <epi recipelink="" id="350695">celery and potato salad</epi> (serve in place of the yogurt sauce)

Recipes sourced from Epicurious.com.

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