Cookingwithcocktailrings.com
Cut the salmon into ¼” to ½” cubes, discarding the skin if needed.
1
In a bowl mix salmon, panko breadcrumbs, mayo, shallot, chives, coriander, cayenne, lemon zest & juice. Season with salt & pepper. In a small bowl beat an egg & gently fold into salmon mixture.
2
Form 4 equal salmon patties about 4” in diameter.
3
Heat a large sauté pan over medium-high heat, add olive oil & heat through. Cook salmon cakes until golden brown & salmon becomes opaque (~4 min per side).
4
Stir together the yogurt, chives, lemon zest, lemon juice, & salt.
5
Serve the warm salmon cakes with the sauce & corn or arugula salad on the side.
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