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.
