Salmon-Potato Cakes
By GratefulSea
Ingredients
- 14 ounces fresh skinless salmon fillets
- 2 cups refrigerated sour cream and chive flavored mashed potatoes
- 1/2 cup seasoned fine dry bread crumbs
- 3 tablespoons snipped fresh dill
- Nonstick cooking spray
- 1 5-ounce package
- mixed salad greens
- 1/2 cup bottled Honey-Dijon salad dressing
Details
Servings 4
Cooking time 20mins
Adapted from recipe.com
Preparation
Step 1
Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic.
Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork.
Break in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes.
Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned.
Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing. Makes 4 servings.
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