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

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
5 mins
cook:
17 mins
total:
22 mins
Yield:
4 servings (serving size: 1 cup greens, 1 potato cake, 6 ounces salmon, and 2 tablespoons vinaigrette)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page

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  • 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.

Source

Cooking Light Superfast Suppers

Nutrition Facts

325 calories; calories from fat 29%; fat 10.6g; saturated fat 1.5g; mono fat 4.2g; poly fat 2.8g; protein 37g; carbohydrates 20.1g; fiber 2.7g; cholesterol 88mg; iron 2.6mg; sodium 547mg; calcium 72mg.
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