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    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 Sanremo

    Recipe



    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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