At one point, many years ago, I used to really enjoy salmon. Then either my freshman or sophomore year of college I made a salmon dish that was beyond horrible. Ever since, I haven’t been able to eat it – with the exception of smoked salmon. That is until the Dinner: Impossible party at Bar Cento where chef Sawyer made this awesome poached salmon in olive oil. I enjoyed it so much, I decided to give this ultra healthy fish another go-around.
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).
Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. Serve salmon cakes with sauce.