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See below ingredients and instructions of the recipe
3 c Cubed red potatoes
4 c (1-inch) diagonally sliced
--asparagus
1/4 ts Salt
1/4 ts Pepper
1 1/2 lb Salmon filet
2 ts Vegetable oil
8 c Gourmet salad greens
4 tb Sliced green onions
8 Cherry tomatoes, quartered
2 tb Balsamic vinegar
2 tb Pesto basil sauce (such as
--Pesto Sanremo)
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.
English celebrity chef also known as The Naked Chef. BBC food television shows.

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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