Salmon Cakes

This recipe is from Epicurious. I had to save it here to make the recommened complete meal.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 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
• 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 teaspoons  grated lemon zest, divided
• 2  tablespoons olive oil
• 3⁄4 cup plain yogurt
• 1  teaspoon fresh lemon juice

• Accompaniment

•  lemon wedge

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