In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Wash greens thoroughly and remove tough stems; cut leaves into thin strips and set aside., Rinse salmon and pat dry., Hold knife at an angle and slice salmon into 4 or 8 equal pieces., Place each piece of fish between 2 pieces of waxed paper, the cut sides against paper, and pound gently with a mallet or rolling pin to create slices of even thickness (about 18 inch thick)., Season scallops of salmon with salt and pepper if desired., Heat 2 tablespoons of the olive oil in a 5- to 6-quart pan over medium-high heat., Add the onion and stir until tender but not brown, about 4 minutes., Stir in the garlic and greens; cook, stirring, until the greens are just tender, about 3 minutes., Transfer greens to a bowl and keep warm., Heat about 1 teaspoon of the remaining oil in the pan, or in a 10- to 12-inch frying pan, over medium-high heat., Add scallops to pan in a single layer (you will cook salmon in several batches) and cook until edges turn opaque, 20 to 30 seconds., Turn scallops and cook other side about 15 seconds., Lift cooked salmon from pan and keep warm., Repeat with remaining scallops, adding additional oil if necessary to prevent sticking., When scallops are cooked, add the lemon juice to the pan and scrape the bottom of the pan with a wooden spoon to loosen browned bits., Stir in the parsley and set aside., To serve, divide greens among warmed plates, top with 1 or 2 of the salmon scallops, pour the pan sauce over each serving.
[A]: salmon, salt, black pepper, olive oil, onions, garlic, lemon juice, parsley

[Q]: Cut chicken in bite sizes., In pot, add oil and chicken until cooked partially., Add onions and saute., Add chili and cumin powder and diced tomatoes and stir., Add chili and chicken broth., Bring to boil, about 5 minute and simmer for about 10., Serve with corn tostadas, cheese and sour cream.
[A]: chicken breasts, onion, oil, cumin, chili powder, tomatoes, green chili peppers, chicken broth, tortilla chips, blend cheese, sour cream

[Q]: Place all dry ingredients in a large mixing bowl and stir together with a wire whisk., Add the remaining ingredients and beat on medium speed for 2 minutes., Pour into greased and floured cake pans, filling each pan a little over half full., Bake in a preheated 325-degree oven until cake tests done. Baking time varies depending on the size of pans used., For a chocolate cake, use a chocolate cake mix and substitue 3 whole eggs for the egg whites., To add liqueur flavors, substitute alcohol (champagne, Kahlua, etc.) for 1 cup of the water.
[A]:
White Cake Mix, All-purpose, Sugar, Salt, Water, Vegetable Oil, Vanilla, Almond Extract, Sour Cream, Egg Whites