Salmon-Potato Cakes with Lemony Broccoli Slaw ~ Serves 2

Salmon-Potato Cakes with Lemony Broccoli Slaw ~ Serves 2

                    vegetable cooking spray

7 1/2 ounces salmon – thoroughly drained
3/4 cup prepared instant mashed potatoes (see below)
2 green onions – chopped
1 tablespoon Dijon mustard
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
corn flake crumbs – for coating
1 1/2 teaspoons olive oil
1 teaspoon lemon zest
1 small lemon – juice of, plus lemon wedges for serving
1/2 teaspoon dried dill weed
6 ounces fresh broccoli cole slaw (about 2 cups)

Preheat the oven to 375ºF. Spray a jelly-roll pan or baking sheet with nonstick cooking spray. Put the salmon into a large bowl and flake well with a fork. Add the potatoes, 3 tablespoons of the scallions, 1 tablespoon of mustard, 1/4 teaspoon of the salt and the 1/8 teaspoon of pepper; mix well. (The mixture will be soft.) Shape the mixture into 4 patties. (They do not have to be perfect.) Coat with the corn flake crumbs, reshaping the patties as you go; arrange in the prepared pan. Bake for 12 to 15 minutes or until heated through and crispy. Meanwhile, combine the oil, lemon zest and juice, dill weed and the remaining scallions, mustard, salt and pepper (to taste) in a large bowl; whisk until blended. Add the broccoli cole slaw and toss until evenly coated. Place the salmon cakes and lemon wedges on a platter and serve the broccoli slaw alongside.

Mashed Potatoes: Prepare according to package directions but use 6 tablespoons water, 1 tablespoon butter, 1/4 cup milk and 2/3 cup instant potato flakes or buds to make firm potatoes.