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Recipe Summary

total:
20 mins
Servings:
4
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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.

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Nutrition Facts

503 calories; total fat 31g; saturated fat 7g; polyunsaturated fat 4g; monounsaturated fat 4g; cholesterol 74mg; sodium 851mg; potassium 503mg; carbohydrates 31g; fiber 2g; sugar 8g; protein 25g; vitamin a 826IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folate 77mcg; vitamin b12 3mcg; calcium 91mg; iron 2mg.

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