Makes 4 servings
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 Wetsel Sauce
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
½ cup Wetsel Sauce
1/4 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
Accompaniment: lemon wedges
preparation
Mix together salmon, pita, Wetsel Sauce, 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 Wetsel Sauce, yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest.
Serve salmon cakes with sauce.