Summer Salad with Cumin-Crusted Salmon
By á-6055
This makes for a nice "romantic" dinner and is also perfect for a "light" summer time meal.
Rate this recipe
4.4/5
(7 Votes)
Ingredients
- Salad:
- 2 ounces pine nuts
- 5 cups mixed greens
- 15 ounces can black beans -- drained and rinsed
- 1 cup scallion -- sliced
- 1 large orange -- cut in 1" pieces
- 1/2 cup feta cheese -- crumbled
- 1 cup cilantro -- chopped
- Dressing:
- 2 Tablespoons orange juice concentrate
- 4 Tablespoons olive oil
- 1/2 teaspoon cumin
- 1 1/2 tablespoons balsamic vinegar
- 2 cloves garlic -- crushed
- 1/4 teaspoon salt
- Cumin-Crusted Salmon:
- 1 1/2 Tablespoons cumin
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound salmon fillet -- skin removed
Details
Preparation
Step 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).
In a separate bowl, stir dressing ingredients together.
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.
Toss salad and dressing; divide on plates. Top with salmon and reserved cilantro and pine nuts.
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