Salmon and Greens with Potato Cakes Recipe Print Page

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Dinner Recipes

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.

Oxmoor House JANUARY 2003

Yield: 4 servings (serving size: 1 cup greens, 1 potato cake, 6 ounces salmon, and 2 tablespoons vinaigrette)
Cook time:17 Minutes
Prep time:5 Minutes

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

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.

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

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Salmon and Greens with Potato Cakes recipe