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

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.