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Monday, March 17, 2008

Sensei Fuel: Salmon-Potato Cakes

We made these Salmon-Potato Cakes this weekend. It’s easy to make – only taking about 20 minutes and we loved it. Next time, I want to cook them on the grill instead of cooking in a skillet.

This recipe is from the February 2008 Better Homes & Gardens.

  • 14 oz. fresh skinless salmon fillets
  • 2 cups refrigerated sour cream and chive mashed potatoes
  • ½ cup seasoned fine dry bread crumbs
  • 2 tbsp. snipped fresh dill
  • Nonstick cooking spray
  • 1 5-oz pkg. mixed salad greens
  • ½ cup bottled Honey-Dijon salad dressing
Rinse and dry salmon. Place in a microwave-safe baking dish and cover with vented plastic. Cook in microwave on high for 2 ½ to 3 ½ minutes or until salmon flakes easily with the fork. Break into pieces. In a bowl, mix salmon, potatoes, bread crumbs, and dill. Make eight 3 ½-inch cakes with salmon mixture. 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 plate. Top with salmon-potato cakes; serve with salad dressing.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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