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Salmon - Potato Cakes
- Makes: 4 servings
- Start to Finish
fresh skinless salmon fillets
refrigerated sour cream and chive flavored mashed potatoes
seasoned fine dry bread crumbs
snipped fresh dill
Nonstick cooking spray
mixed salad greens
bottled Honey-Dijon salad dressing
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.
(Salmon - Potato Cakes)
Servings Per Recipe 4, Potassium (mg) 503, Fat, total (g) 31, calcium (mg) 91, chol. (mg) 74, pro. (g) 25, sodium (mg) 851, carb. (g) 31, vit. A (IU) 826, cal. (kcal) 503, vit. C (mg) 8, iron (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 77, sugar (g) 8, Cobalamin (Vit. B12) (µg) 3, Polyunsaturated fat (g) 4, fiber (g) 2, sat. fat (g) 7, Monosaturated fat (g) 4