Salmon Cakes With Lemon Yogurt Sauce

• 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

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. : Moroccaneggplantsalad;slicedtomatoesdrizzledwithfruityoliveoil;orcelery and potato salad (serve in place of the yogurt sauce)

salmon fillet, pita, mayonnaise, egg, ground coriander, cayenne, chives, lemon zest, olive oil, milk, lemon juice, lemon wedges

Taken from www.epicurious.com/recipes/food/views/salmon-cakes-with-lemon-yogurt-sauce-243164 (may not work)