Salmon Cakes with Lemon Yogurt Sauce

Salmon Cakes with Lemon Yogurt Sauce

We've given eminently tasty salmon the crab-cake treatment. Topping the lovely, golden (and satisfyingly chunky) cakes is a tart, tangy yogurt sauce rather than the usual tartar.
Ingredients

1 pound skinless salmon fillet, cut into 1/2-inch pieces
2 (6-inch) pita rounds or 3 slices firm white sandwich bread Cloud Hosting, 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

Preparation

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) Aveeno.