Warm salmon salad
Yield: 4 Servings
Ingredients:
- 3 c Cubed red potatoes
- 4 c (1-inch) diagonally sliced --asparagus
- 1/4 ts Salt
- 1/4 ts Pepper
- 1 1/2 lb Salmon filet
- 2 ts Vegetable oil
- 8 c Gourmet salad greens
- 4 tb Sliced green onions
- 8 Cherry tomatoes quartered
- 2 tb Balsamic vinegar
- 2 tb Pesto basil sauce (such as
Instructions:
--Pesto Sanremo) Place potatoes in a large saucepan; cover with water and bring to a boil. Reduce heat; simmer 12 minutes. Add asparagus; cook 3 minutes or until potatoes are tender. Drain. Sprinkle salt and pepper over salmon. Heat oil in a medium nonstick skillet over med-high heat. Add salmon; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Flake salmon into chunks; set aside. Discard skin. Combine salmon potato mixture salad greens green onions and tomatoes in a bowl. Combine vinegar and pesto; drizzle over salad and toss gently. Per serving: 506 cal 22 g fat (39%) 46 g pro 356 mg sod Reprinted from Cooking Light Magazine September 1996.
