salmon cakes with lemon yogurt sauce

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these were SO GOOD and so easy! definitely will make them many more times. major note: use a salmon with a high fat content/ don’t cook longer than necessary so these don’t dry out at all

recipe adapted from epicurious:

ingredients

  • 1 pound skinless salmon fillet, cut into 1/2-1/4-inch pieces
  • 1/2 cup Italian-style bread crumbs
  • 1/4 plain yogurt
  • 1 large egg, lightly beaten
  • 1/2 teaspoon ground coriander
  • 1/8 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

preparation

Mix together salmon, bread crumbs, 1/4 cup yogurt, 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)

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the yogurt sauce also tasted great with some fresh heirloom tomatoes!

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