Salmon Cakes with Lemon Yogurt Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1 teaspoon fresh lemon juice
- lemon wedges
- 3/4 cup plain whole-milk yogurt
- 1 large egg, lightly beaten
- Carbohydrate 10 g(3%)
- Cholesterol 120 mg(40%)
- Fat 36 g(56%)
- Fiber 1 g(3%)
- Protein 28 g(56%)
- Saturated Fat 8 g(38%)
- Sodium 261 mg(11%)
- Calories 481
Preparation 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: <epi recipelink="" id="350719">Moroccan eggplant salad</epi>; sliced tomatoes drizzled with fruity olive oil; or <epi recipelink="" id="350695">celery and potato salad</epi> (serve in place of the yogurt sauce)
Preparation 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: <epi recipelink="" id="350719">Moroccan eggplant salad</epi>; sliced tomatoes drizzled with fruity olive oil; or <epi recipelink="" id="350695">celery and potato salad</epi> (serve in place of the yogurt sauce)
