INGREDIENTS

INSTRUCTIONS

Wash greens thoroughly and remove tough stems; cut leaves into thin
strips and set aside.  Rinse salmon and pat dry. Hold knife at an
angle and slice salmon into 4 or 8 equal pieces. Place each piece of
fish between 2 pieces of waxed paper, the cut sides against paper,  and
pound gently with a mallet or rolling pin to create slices of  even
thickness (about 1/8 inch thick). Season scallops of salmon with  salt
and pepper if desired. Heat 2 tablespoons of the olive oil in a  5- to
6-quart pan over medium-high heat. Add the onion and stir until  tender
but not brown, about 4 minutes. Stir in the garlic and greens;  cook,
stirring, until the greens are just tender, about 3 minutes.  Transfer
greens to a bowl and keep warm. Heat about 1 teaspoon of the  remaining
oil in the pan, or in a 10- to 12-inch frying pan, over  medium-high
heat. Add scallops to pan in a single layer (you will  cook salmon in
several batches) and cook until edges turn opaque, 20  to 30 seconds.
Turn scallops and cook other side about 15 seconds.  Lift cooked salmon
from pan and keep warm. Repeat with remaining  scallops, adding
additional oil if necessary to prevent sticking.  When scallops are
cooked, add the lemon juice to the pan and scrape  the bottom of the
pan with a wooden spoon to loosen browned bits.  Stir in the parsley
and set aside. To serve, divide greens among  warmed plates, top with 1
or 2 of the salmon scallops, pour the pan  sauce over each serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 86
Total Fat: 9.8g
Cholesterol: 19.6mg
Sodium: 2103.6mg
Potassium: 509.5mg
Carbohydrates: 6.2g
Fiber: 4.3g
Sugar: <1g
Protein: 20.2g