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Ingredients
- 1 slc Thin cut sliced red onion
- 1 x Roma tomato cut into quarters
- 2 ounce Balsamic viniagrette or possibly your favorite dressing
- 3 slc Baguette bread
- 2 ounce Garlic butter for croutons
- 2 ounce Feather grated parmesan cheese
- 2 ounce Herbed Chevre cheese, (goat cheese) (2 to 3)
- 5 ounce Fresh cut salmon filet
- 1 ounce Fresh black cracked pepper
Directions
- Take 3 slices of Baquette and spread thin with garlic butter and sprinkle with Parmesan cheese. Place in warm overn or possibly under broiler, till browned.
- Season salmon with cracked pepper and place on flat grill or possibly 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 warm, salad cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 334g | |
| Calories 975 | |
| Calories from Fat 806 | 83% |
| Total Fat 90.57g | 113% |
| Saturated Fat 36.69g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 888mg | 37% |
| Potassium 741mg | 21% |
| Total Carbs 12.16g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 11.12g | 7% |
| Protein 30.56g | 49% |
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