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Salmon and Greens with Potato Cakes

Prep time 5 mins
Cook time 17 mins
Yield 4 servings (serving size: 1 cup greens, 1 potato cake, 6 ounces salmon, and 2 tablespoons vinaigrette)
Pair salmon and salad greens with a potato cake for a sophisticated light supper. Cook the salmon while the potato cakes reheat.

Ingredients

  • 4 POTATO CAKES
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons fresh lemon juice (1 lemon)
  • 2 tablespoons dry white wine
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • 1 tablespoon drained capers, minced
  • 1/8 teaspoon salt
  • 4 (6-ounce) skinless salmon fillets
  • Olive oil-flavored cooking spray
  • 4 cups gourmet salad greens

Nutrition Information

  • calories 325
  • caloriesfromfat 29 %
  • fat 10.6 g
  • satfat 1.5 g
  • monofat 4.2 g
  • polyfat 2.8 g
  • protein 37 g
  • carbohydrate 20.1 g
  • fiber 2.7 g
  • cholesterol 88 mg
  • iron 2.6 mg
  • sodium 547 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page

  2. Combine 1/4 teaspoon pepper and next 7 ingredients; stir well.

  3. Sprinkle salmon with 1/4 teaspoon pepper; coat with cooking spray. Place a large nonstick skillet over medium-high heat until hot. Add salmon; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon from pan; flake into large chunks.

  4. Place greens on serving plates; top with potato cakes. Place salmon on potato cakes; drizzle with vinaigrette.

Cooking Light Superfast Suppers