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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; 31 g total fat; 7 g saturated fat; 4 g polyunsaturated fat; 4 g monounsaturated fat; 74 mg cholesterol; 851 mg sodium. 503 mg potassium; 31 g carbohydrates; 2 g fiber; 8 g sugar; 25 g protein; 826 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 77 mcg folate; 3 mcg vitamin b12; 91 mg calcium; 2 mg iron;

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