Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living

Gallery

Recipe Summary

total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

503 calories; fat 31g; cholesterol 74mg; saturated fat 7g; carbohydrates 31g; mono fat 4g; poly fat 4g; insoluble fiber 2g; sugars 8g; protein 25g; vitamin a 826IU; vitamin c 8.3mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 8.3mg; vitamin b6 0.7mg; folate 76.6mcg; vitamin b12 2.8mcg; sodium 851mg; potassium 503mg; calcium 90.9mg; iron 1.6mg.
Advertisement