Summer Salad with Cumin-Crusted Salmon

This makes for a nice "romantic" dinner and is also perfect for a "light" summer time meal.

Summer Salad with Cumin-Crusted Salmon

Photo by Doreen M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    cup feta cheese -- crumbled

  • 1

    cup cilantro -- chopped

  • Dressing:

  • 2

    Tablespoons orange juice concentrate

  • 4

    Tablespoons olive oil

  • ½

    teaspoon cumin

  • tablespoons balsamic vinegar

  • 2

    cloves garlic -- crushed

  • ¼

    teaspoon salt

  • Cumin-Crusted Salmon:

  • Tablespoons cumin

  • 2

    teaspoons paprika

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • 1

    pound salmon fillet -- skin removed

Directions

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.


Nutrition

Facebook Conversations