Salmon-Potato Cakes

Ingredients:

• 14 oz fresh skinless salmon fillets
• 2 cups refrigerated sour cream & chives mashed potatoes
• 1/2 cup seasoned fine dry bread crumbs
• 3 Tbsp snipped fresh dill
• Nonstick cooking spray
• 1 5-oz pkg mixed salad greens
• 1/2 cup bottled Honey-Dijon salad dressing

Preparation:

1. Rinse & dry salmon. Place in 2 qt 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.
2. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture 3 1/2 inch cakes. Lightly coat a large nonstick skillet with cooking spray.
3. Cook cakes over medium-high heat 3-4 minutes on each side, until heated through and browned. Place salad greens on plates. Top salmon-potato cakes; serve with salad dressing.

Serves 4: Each serving: 503 cal, 31 g fat (7 g sat fat), 74 mg chol, 851 mg sodium, 31g carbo, 2 g fiber, 25 g pro.

Reference: February 2008 Better Homes and Gardens pg 151