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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
* 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
* 2 (6-inch) pita rounds
* 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
Directions
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)
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)
