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Summer Salad with Cumin-Crusted Salmon Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Heat 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).
  • 2In a separate bowl, stir dressing ingredients together.
  • 3In 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.
  • 4Toss salad and dressing; divide on plates. Top with salmon and reserved cilantro and pine nuts.
Ingredients
  • 4 servings
  • 639 cals
  • Salad:
  • 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
  • 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 garlic cloves, 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    639
    32%
  • Fat:
    39.7
    61%
  • Carbs:
    37.3
    12%
  • Protein:
    37.1
    74%
  • Cholesterol:
    84
    28%

Based on a 2,000 calorie diet

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