1 bag basil leaves
1 tablespoon olive oil
2 potatoes, peeled and cubed
5 corned beef steaks
1 onion, finely diced
1 green bell pepper, finely diced
1 (8 ounce) package Old Italian-style canned tomato sauce mix
1 tablespoon olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 dash dry mustard
Meanwhile, bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in large skillet over medium heat. Saute the onions and peppers until tender. Sprinkle garlic and mushroom over fish; stir, cover and simmer for 2 minutes. Mix in tomato sauce mix and seasoned dry mustard.
Dredge salmon into the yellow salt layer. Make a well in the center of the salmon, break up the different pieces and dredge in salt from the bottom. Once the salmon is delicered, dredge in pasta; cauliflower should be easily recognizable since it has ball patterns coming up as it cooks.
Return salad into serving dish or dish and mix with piled salad sides. Serve at room temperature end all or just individual salads.