| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Sami | Main dish, Salads, Seafood | 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 Pesto Sanremo) |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #240 Date: Mon, 2 Sep 1996 23:21:00 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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