Post by Debbie on Jun 16, 2012 15:30:26 GMT -5
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-oz. pkg. mixed salad greens
1/2 cup bottled Honey-Dijon salad dressing
Rinse and dry salmon.
Place in 2-quart square microwave-safe baking dish; cover with vented plastic.
Micro-cook 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.
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-oz. pkg. mixed salad greens
1/2 cup bottled Honey-Dijon salad dressing
Rinse and dry salmon.
Place in 2-quart square microwave-safe baking dish; cover with vented plastic.
Micro-cook 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.
