Salmon-Potato Cakes

By draingal

Each Serving 503 cal, 31 g fat (7 g sat. fat) 74 mg chol, 851 mg sodium, 31 g carbo, 2 g fiber, 25 g pro, Daily Values: 17% vit. A, 14% vit. C, 9% calcium, 9% iron.

Ingredients

• 14 oz. fresh skinless salmon fillets
• 2 cups refrigerated sour cream and chive mashed potatoes
• 1/2 cup seasoned fine dry bread crumbs
• 3 Tbsp. snipped fresh dill
• Nonstick cooking spray
• 1 5-oz. pkg. 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. Serves 4