Pair salmon and salad greens with a potato cake for a sophisticated light supper. Cook the salmon while the potato cakes reheat.
Oxmoor House JANUARY 2003
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.
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