Meat/Fish: Warm Salmon Salad
Source of Recipe
Cooking Light YEAR: 1996 ISSUE: Sept PAGE: 132
List of Ingredients
3 cups cubed red potatoes
4 cups diagonally sliced asparagus -- 1"
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds salmon fillet
2 teaspoons vegetable oil
8 cups gourmet salad greens
4 tablespoons sliced green onions
8 cherry tomatoes -- quartered
2 tablespoons balsamic vinegar
2 tablespoons pesto basil sauce
such as Pesto SanremoRecipe
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 medium-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.
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