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Living Well Recipes: Salmon Cakes with Lemon Yogurt Sauce

A light and summery recipe!
Salmon Cakes with Lemon Yogurt Sauce
Adapted from Gourmet
Yield: 4 servings

1 Pound Salmon fillet, skinless, cut into 1/2-inch pieces
2 ea. Pita rounds (6 in.) or 3 slices firm white sandwich bread, torn into small pieces
1/4 C. Mayonnaise
1 Egg, lightly beaten
1/2 tsp. Coriander, ground
1/4 tsp. Cayenne
2 Tbsp. Chives, chopped, divided
1 1/2 tsp. Lemon zest, grated, divided
2 Tbsp. Olive oil
3/4 C. Yogurt, plain whole-milk
1 tsp. Lemon juice, fresh

Accompaniment:
Lemon wedges and Arugula Salad

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.
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