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Salmon - Potato Cakes

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Salmon - Potato Cakes

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  • Makes: 4 servings
  • Start to Finish 20 mins

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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

  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

(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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