Warm Salmon Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Cubed red potatoes,
4 cup: , (1-inch) diagonally sliced -asparagus
1/4 tsp: Salt,
1/4 tsp: Pepper,
1 1/2 lbs: Salmon filet,
2 tsp: Vegetable oil,
8 cup: Gourmet salad greens,
4 tbsp: Sliced green onions,
8: Cherry tomatoes, quartered
2 tbsp: Balsamic vinegar,
2 tbsp: Pesto basil sauce, such as -Pesto Sanremo
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp