Salmon Potato Cakes
By á-830
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Ingredients
- 14 oz 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
- 15 oz package mixed salad greens
- 1/2 cup bottled honey-Dijon salad dressing
Details
Preparation
Step 1
Rinse and dry salmon. Place in 2-quart square microwave safe baking dish; cover with vented plastic. Micro cook on high for 2 1/2-3 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 3-4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing.
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