Food Fish Salmon - Potato Cakes 5.0 (1) By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on February 29, 2012 Print Share Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 14 ounces fresh skinless salmon fillets 2 cups refrigerated sour cream and chive flavored mashed potatoes ½ cup seasoned fine dry bread crumbs 3 tablespoons snipped fresh dill Nonstick cooking spray 1 5 ounce package mixed salad greens ½ cup bottled Honey-Dijon salad dressing Directions 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. Print Nutrition Facts (per serving) 503 Calories 31g Fat 31g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 503 % Daily Value * Total Fat 31g 40% Saturated Fat 7g 35% Cholesterol 74mg 25% Sodium 851mg 37% Total Carbohydrate 31g 11% Total Sugars 8g Protein 25g Vitamin C 8mg 42% Calcium 91mg 7% Iron 2mg 9% Potassium 503mg 11%