Summer Salad with Cumin-Crusted Salmon recipe

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Ingredients

2 ounces pine nuts
5 cups mixed greens
1 (15 ounce) can black beans, drained and rinsed
1 cup scallions, sliced
1 large orange, cut in 1-inch chunks
½ cup feta cheese, crumbled
1 cup cilantro, chopped
2 tablespoons orange juice concentrate
4 tablespoons olive oil
½ teaspoon cumin
1 ½ tablespoons balsamic vinegar
2 garlic cloves, crushed
¼ teaspoon salt
1 ½ tablespoons cumin
2 teaspoons paprika
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound salmon fillet, skin removed

Nutrition Info

638.8 calories
carbohydrate: 37.3 g
cholesterol: 83.8 mg
fat: 39.7 g
fiber: 12.4 g
protein: 37.1 g
saturatedFat: 10.1 g
servingSize: -
sodium: 1138.7 mg
sugar: 11.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a non-stick skillet, add pine nuts and stir until toasty, about 5 minutes. In a large bowl, place all salad ingredients (reserve half of the cilantro and half of the pine nuts for garnish).

  2. In a separate bowl, stir dressing ingredients together.

  3. In a bowl, combine cumin, paprika, salt and pepper. Cut salmon in 8 strips and coat with spices. Grill (or sear in a non-stick skillet brushed with canola oil) until crusty.

  4. Toss salad and dressing, divide on plates. Top with salmon and reserved cilantro and pine nuts.

Recipe Yield

4 servings

Recipe Note

For the greatest omega-3 benefit buy the fattiest fish. Try mackerel, anchovies, herring, sardines, salmon, tuna and turbot. Frozen and canned are OK, the USDA says.

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