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.
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|Serving Size: 1 Serving (639g)|
|Recipe Makes: 1|
|Calories from Fat: 628 (52%)|
|Amt Per Serving||% DV|
|Total Fat 69.8g||93 %|
|Saturated Fat 40.5g||202 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 244.6mg||75 %|
|Sodium 1866.2mg||64 %|
|Potassium 1406.4mg||37 %|
|Total Carbohydrate 85.8g||25 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 74.2g|
|Protein 64.9g||93 %|
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Calories per serving: 1214
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