pepper salmon salad

Categories
Shelf life
Shelf4
Yield
1 servings
MeasureIngredient
1 slice Thin cut sliced red onion
Roma tomato cut into quarters
2 ounces Balsamic viniagrette or your favorite
  ; dressing
3 slices Baguette bread
2 ounces Garlic butter for croutons
2 ounces Feather grated parmesan cheese
2 ounces Herbed Chevre cheese; (goat cheese) (2 to
  3)
5 ounces Fresh cut salmon filet
1 ounce Fresh black cracked pepper

Take 3 slices of Baquette and spread thin with garlic butter and sprinkle with Parmesan cheese. Place in hot overn or under broiler, until browned.

Season salmon with cracked pepper and place on flat grill or in pan. Then place lid over pan to steam. Toss salad greens with dressing. Place greens on ⅔ of the plate and top with red onon rings. Garnish with 4 tomato wedges. When croutons are done place on side of the lettuce. Then place 3 slices of Chevre cheese on the side of crouton. When salmon is done (flaky) place on top of lettuce base. Serve right away...salmon hot, salad cold.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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