Salmon Cakes

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1 pound skinless salmon fillet, cut into 1/2 inch pieces
Maybe not the greatest picture. 
2 (6 inch) pita rounds, or 3 slices firm white sandwich bread, torn into small pieces (or breadcrumbs, or crumbled up saltine crackers, etc)
1/4 cup mayonnaise
1 large egg, lightly beaten
1/2 tsp ground coriander
1/4 tsp cayenne
2 tbsp chopped chives, divided
1 1/2 tsp grated lemon zest, divided
2 tbsp olive oil
3/4 cup plain whole milk yogurt
1 tsp fresh lemon juice

Mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tbsp hives, 1 tsp zest and 1/2 tsp salt. Season with black pepper and form into 4 cakes.

Heat oil in a skillet over medium heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6-7 minutes total.

Stir together yogurt, lemon juice, 1/4 tsp salt, remaining tbsp chives, and remaining 1/2 tsp lemon zest. Serve salmon cakes with sauce.

Yum yum!!
- From Gourmet magazine

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