spicy salmon cakes

These salmon cakes are made just like crabcakes, and are a great use-up for leftover salmon. Serve over a bed of greens tossed with vinagrette for a light supper.

serves 2

1/2 pound cooked skinless salmon fillets, cut into 1/2-inch pieces
1 (6-inch) pita round or 1 slice firm white sandwich bread, torn into small pieces
4 tbsp light mayonnaise
1 large egg, lightly beaten
4 dashes cumin
4 dashes cayenne pepper or chili powder
6 dashes garlic salt
1 tablespoon lemon juice (juice of 1/2 lemon)
1 tablespoons olive oil

Mix together salmon, pita, mayonnaise, egg, spices, and lemon juice and form into 2 cakes. Heat oil in a large 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.