Ingredients





1 pound skinless salmon fillet, cut into ½ -inch pieces


3 slices firm Gluten Free sandwich bread, torn into small pieces


¼ c. mayonnaise


1 large egg, lightly beaten


½ tsp ground coriander


¼ tsp. cayenne


2 Tbs. chopped chives, divided


1 ½ tsp. grated lemon zest, divided


2 Tbs. EVOO


¾ c. plain whole-milk yogurt


1 tsp. fresh lemon juice


Accompaniment: lemon wedges


Directions





Mix together salmon, bread, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and ½ 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. Mix together yogurt, lemon just, ¼ teaspoon salt, remaining tablespoon chives, and remaining ½ teaspoon zest. Serve salmon cakes with sauce.