Salmon-Potato Cakes (from Better Homes and Gardens Feb 2008)

14 oz fresh-skinless salmon fillets
2 cups refrigerated sour cream and chive mashed potatoes
1/2 cup seasoned fine dry bread crumbs
3 Tbsp. snipped fresh dill
nonstick cooking spray
5 oz. mixed salad greens
1/2 cup bottles Honey-Dijon salad dressing

Place salmon in a 2-qt square microwave-safe baking dish; cover but vented. Microwave on high for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break into pieces in a bowl and add mashed potatoes, bread crumbs and dill. Form salmon mixture into 8 3-1/2 inch patties. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with two salmon-potato cake patties each; serve with salad dressing. Serves 4.

503 cal, 31 g fat (7 g sat. fat), 74 mg chol, 851 mg sodium, 31 g carbo, 2 g fiber, 25 g pro, 17% vit. A, 14% vit. C, 9% calcium, 9% iron.