To a large microwave-safe bowl, add potatoes and season with salt. Cover tightly with plastic wrap and poke a few holes in the plastic wrap to vent. Microwave on high 8 to 10 minutes, until potatoes are tender. Mash potatoes until smooth and let cool.

Coat salmon with lemon pepper and salt. Microwave salmon covered with vented plastic on high 3 to 4 minutes, until salmon is cooked. Flake into bowl with mashed potatoes along with 1 cup panko, 2 eggs, and season with salt and pepper. Mix to combine.

Form potato-salmon mixture into 3" patties. To three bowls, add remaining 2 cups panko, remaining 3 lightly beaten eggs, and flour. Dredge patties in flour, dip in eggs, and then coat with panko, pressing to adhere. Transfer to a parchment-lined baking sheet. Cover with plastic wrap and chill at least 30 minutes.

To a small bowl, add garlic cloves and sprinkle with salt. Using a fork, smash garlic and salt together, until a paste forms. Stir in sour cream and 2 tablespoons lemon juice. Season with pepper to taste. Chill until ready to serve.

In a large skillet, heat 1/4" oil on medium-high. Cook patties in batches, 2 to 3 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate. Serve with a dollop of lemon-garlic cream and spring mix. Garnish with parsley.

Source: Hannaford fresh Magazine, December 2023