Photo from BHG.com14 oz fresh skinless salmon fillets Here is my biggest change: I am lazy, so I used a 14 oz. can of salmon instead of fresh. I will admit that canned salmon is right on the high end of my gross-o-meter because I hate having to pick out the bones and skin, but once I get over that I'm okay.
2 cups refrigerated sour cream and chive mashed potatoes This would also be a great way to use up leftover homemade mashies. Also, I don't care for the Country Crock brand as I thought they were a bit dry.
1/2 cup seasoned fine dry bread crumbs
3 Tbsp snipped fresh dill I used dried, about a teaspoon
Nonstick cooking spray
fresh mixed salad greens enough for 4 people
bottled Honey-Dijon salad dressing
If you prefer to cook your own salmon, refer to the BHG link for the microwave cooking directions. If using canned, dump it into a big bowl and pick out the skin and bones, then break up with a fork. Add mashed potatoes (I find they mix better if they're not ice-cold from the fridge), bread crumbs, and dill. Form mixture into 8 cakes.
Heat a skillet coated with nonstick cooking spray over medium-high heat. Cook cakes 3-4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon cakes; serve with dressing.
The recipe yields 8 cakes which they call 4 servings, but the cakes are quite large so if you eat a lot of salad, you might just need one. That would also help cut the calories & fat on the NI.
Nutritional info for 4 servings of 2 cakes: 503 calories, 31 grams of fat (7 g saturated), 2 grams fiber
Enjoy! Don't forget, you still have until Friday (tomorrow) at noon MST to enter your name in the October giveaway. Just leave a comment on the post below!
These sound yum-yum-yummmy.
ReplyDeleteAnd that's coming from a very full girl