Salmon Cakes

Name: Salmon Cakes
Ingredients: 1 lb skinless salmon fillet, cut into 1/2-inch pieces; 2 (6 inch) pita bread rounds or 3 slices firm white bread, torn into small pieces; 14 cup mayonnaise; 1 large egg, lightly beaten; 12 teaspoon ground coriander; 14 teaspoon cayenne; 2 tablespoons chopped chives, divided; 1 12 teaspoons grated lemon zest, divided; 2 tablespoons olive oil; 34 cup plain yogurt; 1 teaspoon fresh lemon juice; lemon wedge

12 ingredients

7 steps

Ingredients

1 lb skinless salmon fillet, cut into 1/2-inch pieces
2 (6 inch) pita bread rounds or 3 slices firm white bread, torn into small pieces
14 cup mayonnaise
1 large egg, lightly beaten
12 teaspoon ground coriander
14 teaspoon cayenne
2 tablespoons chopped chives, divided
1 12 teaspoons grated lemon zest, divided
2 tablespoons olive oil
34 cup plain yogurt
1 teaspoon fresh lemon juice
lemon wedge

Directions

1

Mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt.
2

Season with black pepper and form into 4 cakes (4 inches in diameter).
3

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers.
4

Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.
5

Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest.
6

Serve salmon cakes with sauce.
7

Serve with: Moroccan eggplant salad; sliced tomatoes drizzled with fruity olive oil; or celery and potato salad; (serve in place of the yogurt sauce).