Salmon Cakes with Lemon Yogurt Sauce
Delicious pan-fried salmon cakes made with fresh salmon, pita bread, and aromatic spices, served with a creamy lemon-yogurt sauce. These golden-brown patties are perfectly seasoned with coriander, cayenne, and fresh chives.
Ingredients
- •1 pound skinless salmon fillet, cut into 1/2-inch pieces
- •2 pieces pita rounds
- •¼ cup mayonnaise
- •1 large egg
- •½ teaspoon ground coriander
- •¼ teaspoon cayenne
- •2 tablespoons chopped chives
- •1½ teaspoon grated lemon zest
- •2 tablespoons olive oil
- •¾ cup plain whole-milk yogurt
- •1 teaspoon fresh lemon juice
- •4 wedges lemon wedges
Cooking Instructions
- 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).
10 min
- 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.
7 min
- 3.
Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. Serve salmon cakes with sauce.
5 min
- 4.
Serve with: Moroccan eggplant salad; sliced tomatoes drizzled with fruity olive oil; or celery and potato salad (serve in place of the yogurt sauce)
3 min
