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Salmon - Potato Cakes
- Makes: 4 servings
- Start to Finish 20 mins
Ingredients
-
14
ounces
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
-
1
5 -
ounce package
mixed salad greens
-
1/2
cup
bottled Honey-Dijon salad dressing
Directions
- 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
(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
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