Salmon-And-Potato Cakes With Mixed Greens

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1/4 cup plus 3 tablespoons cooking oil

1 1/2 pounds baking potatoes (about 3), peeled and sliced thin

1 1/4 teaspoons salt

1 onion, grated

1 pound skinless salmon fillets

1 teaspoon fresh-ground black pepper

1 1/2 cups water

1/4 cup heavy cream

4 scallions, white bulbs only, chopped

3 tablespoons chopped fresh dill

1 teaspoon Dijon mustard

1 tablespoon red- or white-wine vinegar

1/2 pound mixed salad greens (about 4 quarts)

1 lemon, cut into wedges (optional)

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