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Salmon Potato Cakes
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  1. 14 ounces fresh skinless salmon fillets
  2. 2 cups refrigerated sour cream and chive flavored mashed potatoes
  3. 1/2 cup seasoned fine dry bread crumbs
  4. 3 tablespoons snipped fresh dill
  5. Nonstick cooking spray
  6. 5 ounce package mixed salad greens
  7. 1/2 cup bottled Honey-Dijon salad dressing
  1. Rinse and dry salmon.
  2. Place in 2-quart square microwave-safe baking dish; cover with vented plastic.
  3. 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.
  4. In bowl combine salmon, potatoes, bread crumbs, and dill.
  5. Form salmon mixture in eight 3-1/2-inch cakes.
  6. Lightly coat a large nonstick skillet with cooking spray.
  7. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned.
  8. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing.
Adapted from Better Homes and Garden
Adapted from Better Homes and Garden
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