Salmon and Greens with Potato Cakes

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

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 29%
  • Fat: 10.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.8g
  • Protein: 37g
  • Carbohydrate: 20.1g
  • Fiber: 2.7g
  • Cholesterol: 88mg
  • Iron: 2.6mg
  • Sodium: 547mg
  • Calcium: 72mg


  • 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


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