Salmon Cakes with Cucumber Radish Sauce

Serves 8

1lb – salmon fillet,cooked and flaked
2 – 6”pita rounds,torn in small pieces
1⁄4c – lite mayonnaise
1lg – egg,lightly beaten
1t – old bay seasoning
2T – chopped chives, divided
11⁄2t – grated lemon zest, divided
2T – olive oil
s&p to taste
3⁄4c – plain yogurt
1t – fresh lemon juice
1⁄4c – peeled, seeded, finely diced cucumber
1⁄4c – finely diced radish

1. Mix salmon, pita,mayo,egg,old bay, 1 T chives, 1 t zest, s&p
2. Form into eight 3” diameter cakes
3. Heat oil in heavy nonstick skillet, medium-high heat
4. Cook salmon cakes until golden, 3 minutes per side
5. Mix yogurt, lemon juice, cucumber, radish, 1 T chives, 1⁄2t zest & s&p
6. Serve cakes warm with sauce

Serve on bed of greens or steamed asparagus