Yield: Makes 4 servings

Active time: 20 min

Total time: 25 min

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

Accompaniment:

    Lemon wedges

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: 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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