Salmon Cakes with Lemon Yogurt Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 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 |
Directions:
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. Serve with: Moroccan eggplant saladrecipeLink>; sliced tomatoes drizzled with fruity olive oil; or celery and potato saladrecipeLink> (serve in place of the yogurt sauce)
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