POTATO SALMON SALAD

8 small red potatoes (about 1 lb); quartered

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 lbs. salmon fillet (about 1-inch thick)

cooking spray

1 cup onion slices; about 1/2-inch thick)

1 cup julienne-cut red bell peppers

1/4 cup fresh cilantro; chopped

2 teaspoons jalapeno peppers; minced & seeded

1/4 cup white wine vinegar

1/2 teaspoon lime rind; grated

2 tablespoons fresh lime juice

1 teaspoon dried oregano

1/2 teaspoon pepper

4 cups mixed salad greens

1. Place potatoes in a medium saucepan; cover with water and bring to a boil. Reduce heat; simmer 15 minutes or until potatoes are tender. Drain; set aside.

2. Sprinkle salt and 1/2 teaspoon pepper over salmon fillet. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add fillet; cook 5 minutes. Turn fillet over; add onion and cook 5 minutes. Remove fillet from skillet; set aside. Cook onion an additional 3 minutes or until golden. Remove onion from skillet; saute over high heat 3 minutes or until browned. Remove from heat; set aside.

3. Flake salmon into bite-size pieces. Combine salmon, onion, potatoes, bell pepper, cilantro and jalapeno pepper in a bowl. Combine vinegar, lime rind, lime juice, oregano and 1/2 teaspoon pepper in a small bowl; stir well. Drizzle vinegar mixture over salmon mixture; toss gently to coat. Serve on a bed of mixed greens.

* CHEF'S NOTE: Delicate mixed salad greens in a bag labeled mesclun mix or Mediterranean mix are best in this recipe.

Yields 4 servings (Serving size = 2 cups)

CALORIES: 404; PROTEIN: 40g; FAT: 15g; CARBS: 26g; FIBER: 4g; CHOL: 115mg; SODIUM: 397mg; CALC: 46mg.

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