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.

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

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.