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Ingredients
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    14   ounces 
    fresh skinless salmon fillets
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    2   cups 
    refrigerated sour cream and chive flavored mashed potatoes
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    1/2  cup 
    seasoned fine dry bread crumbs
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    3   tablespoons 
    snipped fresh dill
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    Nonstick cooking spray
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    1  5  ounce package 
    mixed salad greens
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    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 information
Per Serving: cal. (kcal) 503, Fat, total (g) 31, chol. (mg) 74, sat. fat (g) 7, carb. (g) 31, Monosaturated fat (g) 4, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 8, pro. (g) 25, vit. A (IU) 826, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 77, Cobalamin (Vit. B12) (g) 3, sodium (mg) 851, Potassium (mg) 503, calcium (mg) 91, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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