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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
14 ounce(s) fresh skinless salmon fillets |
2 cup(s) refrigerated sour cream and chive flavored mashed potatoes |
1/2 cup(s) seasoned fine dry bread crumbs |
3 tablespoon(s) snipped fresh dill |
nonstick cooking spray |
1 5 ounce package mixed salad greens |
1/2 cup(s) 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.
2. Nutrition Facts (Salmon - Potato Cakes) Servings Per Recipe 4,
3. Calories 503,
4. Protein (gm) 25,
5. Carbohydrate (gm) 31,
6. Fat, total (gm) 31,
7. Cholesterol (mg) 74,
8. Saturated fat (gm) 7,
9. Monosaturated fat (gm) 4,
10. Polyunsaturated fat (gm) 4,
11. Dietary Fiber, total (gm) 2,
12. Sugar, total (gm) 8,
13. Vitamin A (IU) 826,
14. Vitamin C (mg) 8,
15. Thiamin (mg) 0,
16. Riboflavin (mg) 0,
17. Niacin (mg) 8,
18. Pyridoxine (Vit. B6) (mg) 1,
19. Folate (µg) 77,
20. Cobalamin (Vit. B12) (µg) 3,
21. Sodium (mg) 851,
22. Potassium (mg) 503,
23. Calcium (DV %) 91,
24. Iron (DV %) 2,
25. Percent Daily Values are based on a 2,000 calorie diet
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