Title: Pepper Salmon Salad
Categories: Shelf life, Shelf4
Yield: 1 servings

1 sl Thin cut sliced red onion
1 Roma tomato cut into
-quarters
2 oz Balsamic viniagrette or your
-favorite
; dressing
3 sl Baguette bread
2 oz Garlic butter for croutons
2 oz Feather grated parmesan
-cheese
2 oz Herbed Chevre cheese; (goat
-cheese) (2 to
3)
5 oz Fresh cut salmon filet
1 oz Fresh black cracked pepper

Take 3 slices of Baquette and spread thin with garlic butter and sprinkle
with Parmesan cheese. Place in hot overn or under broiler, until browned.
Season salmon with cracked pepper and place on flat grill or in pan. Then
place lid over pan to steam. Toss salad greens with dressing. Place greens
on 2/3 of the plate and top with red onon rings. Garnish with 4 tomato
wedges. When croutons are done place on side of the lettuce. Then place 3
slices of Chevre cheese on the side of crouton. When salmon is done (flaky)
place on top of lettuce base. Serve right away...salmon hot, salad cold.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.