Salmon and Greens with Potato Cakes

recipe
Pair salmon and salad greens with a potato cake for a sophisticated light supper. Cook the salmon while the potato cakes reheat.

Yield:

4 servings (serving size: 1 cup greens, 1 potato cake, 6 ounces salmon, and 2 tablespoons vinaigrette)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 17 Minutes

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.

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

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.

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

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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