Warm salmon salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cubed red potatoes |
| 4 | cups | (1-inch) diagonally sliced asparagus |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | pounds | Salmon filet |
| 2 | teaspoons | Vegetable oil |
| 8 | cups | Gourmet salad greens |
| 4 | tablespoons | Sliced green onions |
| 8 | Cherry tomatoes, quartered | |
| 2 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | 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.