Salmon - Potato Cakes
From: Better Homes and GardensReady in under 30 minutes, irresistible salmon potato cakes bring a new flavor to an old favorite.
Servings: Makes 4 servings.
Total: 20 mins
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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 Tbsp. snipped fresh dill
Nonstick cooking spray
1 5-oz. pkg. mixed salad greens
1/2 cup bottled Honey-Dijon salad dressing
Directions
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.
Nutrition Facts
Calories 503, Total Fat 31 g, Saturated Fat 7 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 4 g, Cholesterol 74 mg, Sodium 851 mg, Carbohydrate 31 g, Total Sugar 8 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 9%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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