> 5 to 6 gold potatoes, peeled and cut into 2" chunks
> 1 lb salmon fillet
> 1 tsp lemon pepper
> 3 cups panko bread crumbs, divided
> 5 large eggs, divided
> 3/4 cup all-purpose flour
> 2 cloves garlic
> 1 (8 oz) container sour cream
> 1 lemon
> 2 tbsp chopped fresh parsley, for garnish
> 1 (5 oz) pkg spring mix
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 ¼" 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.