Skinless Salmon Fillet, Cut Into 1/2″ Pieces — 1 lb
Soft French Baguette, Crust Removed, Chopped — 6 slices
Mayonnaise — 1/4 cup
Large Egg, Lightly Beaten — 1
Ground Coriander — 1/2 tsp
Cayenne — 1/4 tsp
Italian Parsley, Chopped — 1 tsp
Chives, Chopped, Divided — 2 tbsp
Lemon Zest, Divided — 1 tbsp
Olive Oil — 2 tbsp
Plain Whole Milk Yogurt — 3/4 cup
Fresh Lemon Juice — 1 1/2 tsp
Baby Arugula — as needed for plating
Mix together salmon, bread, mayonnaise, egg, coriander, cayenne, parsley, 1 tablespoon chives, 1 1/2 teaspoon lemon 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, about 5 to 6 minutes.
Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining lemon zest. Serve salmon cakes over a bed of baby arugula and drizzled with the yogurt sauce.
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