What You Need:
7 oz. salmon fillets, skinless
1 C sour cream and chive mashed potatoes
1/4 C fine dry bread crumbs, seasoned
1 T fresh dill
1/2 C honey Dijon style salad dressing
How to Make It:
Rinse the salmon well and pat dry.
Place the salmon in a microwave safe dish and cover and vented plastic.
Microwave the salmon on high for 3 minutes or until it flakes easily with a fork.
Remove and break the salmon into pieces.
Add the potatoes to the salmon pieces.
Add in the break crumbs and dill.
Mix together with your hands until well combined.
Form the mixture into 4 patties.
Coat a large skillet with a non stick cooking spray.
Position the skillet over medium high heat.
Add the salmon cakes and cook 4 minutes.
Turn and continue cooking an additional 3 minutes or until they turn a golden brown.
Serve with the salad dressing drizzled over the top or as a dip.
Want to make these really special. Form the mixture into heart shaped cookie cutters before frying. Place the cutters into the skillet and for the salmon mixture into the cutters. Remove the cutters before turning the cakes. Add a spoon of applesauce to the top of each cake and sprinkle a few red hot candies in the applesauce just before serving.