| 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>
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”