Warm Salmon Salad

Warm Salmon Salad

3 cups cubed red potatoes

4 cups diagonally sliced asparagus – 1″

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds salmon fillet

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

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 medium-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.

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