Salmon-Potato Cakes

Ingredients:

14 ounces fresh skinless salmon fillets

2 cups sour cream & chives mashed potatoes, refrigerated

1/2 cup seasoned fine dry bread crumbs

3 tablespoons fresh dill, snipped

1 package (5 ozs.) mixed salad greens

1/2 cup 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 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" 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.