Tuesday, April 9, 2013

Salmon Potato Cakes With Honey Mustard Dressing

I found this recipe on the internet and I will NOT be going back to my old recipe as these were so good!! The flavor was just right for me and I didn't add anything other than what the recipe called for. I used the canned salmon and got as much skin and bones out as I could. I bought the Kraft Honey Mustard Dressing & Dip and loved it with the salmon cakes. You already have the potatoes with the salmon so really all you need is a vegetable with these if you want any or just add more salad ingredients to the salad greens like I did. :)

Salmon Potato Cakes With Honey Mustard Dressing

14oz. fresh skinless salmon fillets
2  cups Sour Cream & Chive flavored mashed potatoes(prepared according to pkg. directions)
1/2 cup seasoned fine dry bread crumbs
3 tablespoons snipped fresh dill

Mixed salad greens
Honey Dijon salad dressing

If using fresh salmon-
Rinse & dry salmon. Place in 2 quart square microwave-safe baking dish, cover with vented plastic and microwave on high (100%) power for 2 1/2 to 3 1/2 minutes or until salmon flakes easily with fork.

Combine salmon, potatoes, bread crumbs & dill. Form into patties. Fry cakes 3 to 4 minutes on each side in a little butter until heated through and browned. Place greens on plate, top with salmon patty and serve with Honey Dijon dressing.

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