Salmon Cakes with Lemon Yogurt Sauce

Salmon Cakes with Lemon Yogurt Sauce 

Very easy and very good! I love the lemon yogurt sauce.

Gourmet | August 2008

by Ruth Cousineau

Yield: Makes 4 servings Active Time: 20 min Total Time: 25 min 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 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)

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