Title: Warm Salmon Salad
Categories: Salad Fish
Yield: 4 Servings

3	c	Cubed red potatoes
4	c	Diagonally sliced asparagus,
		1 inch pieces
1/4	ts	Salt
1/4	ts	Pepper
1 1/2	lb	Salmon fillets
2	ts	Vegetable oil
8	c	Gourmet salad greens
4	tb	Sliced green onions
8		Cherry tomatoes, quartered
2	tb	Balsamic vinegar
2	tb	Bottled pesto

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. Makes 4 servings.

Per serving: Calories 506 Fat 22g Cholesterol 117mg Sodium 356mg Percent calorie from fat 39%

Dallas Morning News 10/2/96 Typos by Bobbie Beers

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