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Salmon - Potato Cakes

Makes: 4 servings
Start to Finish 20 mins
Salmon - Potato Cakes
Ingredients
  • 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  ounce package  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.

Nutrition Facts (Salmon - Potato Cakes)
  • Servings Per Recipe 4,
  • cal. (kcal) 503,
  • Fat, total (g) 31,
  • chol. (mg) 74,
  • sat. fat (g) 7,
  • carb. (g) 31,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 2,
  • sugar (g) 8,
  • pro. (g) 25,
  • vit. A (IU) 826,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 77,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 851,
  • Potassium (mg) 503,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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