s SALMON-POTATO CAKES ***
s 
|
s SALMON-POTATO CAKES ***
s |
|
Ingredients
|
|
||||
|
Instructions Instructions: *** 4-5-08 easy, very good *** Start to Finish: 20 minutes Ingredients 14 oz. fresh skinless salmon fillets 2 cups refrigerated sour cream and chive flavored 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 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. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||