1-medium all-purpose potato, about 6oz 1-lb salmon fillets 1-egg 1-tbsp honey mustard 2-tbsp chopped fresh dill 2-green onions, sliced 1-tsp salt 1/2-tsp pepper 1/4-cup cornmeal 1-tbsp vegetable oil

Scrub potato and pierce in a few places
Microwave on high for 3 minutes or until tender
Let stand until cool enough to handle
Peel and mash roughly with a fork
Remove skin from salmon and cut into chunks
Place in food processor and pulse into smaller pieces, but not completely smooth
Add potato, egg, mustard, dill, green onions, salt & pepper
Process until almost smooth, it should retain some texture
Sprinkle 1/2 of the cornmeal on a piece of waxed paper
Form 6 patties and place on cornmeal
Sprinkle tops with remaining cornmeal
Heat oil, over medium-high heat, in a large non-stick skillet
Add 3 patties to pan and reduce heat to medium
Cook for 4 minutes per side, or until golden, firm, and cooked through
Remove patties from pan and cook remaining 3 patties
Serve with tartar sauce

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