Salmon Cakes with Lemon Yogurt Sauce
['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', 'lemon wedges']
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: <epi recipelink="" id="350719">Moroccan eggplant salad</epi>; sliced tomatoes drizzled with fruity olive oil; or <epi recipelink="" id="350695">celery and potato salad</epi> (serve in place of the yogurt sauce)
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