Healthy Food Dinner Diet Recipes

Summer Salad with Cumin-Crusted Salmon Recipe

Posted on 11. Jul, 2009 by admin in Seafood Salads

“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.”

INGREDIENTS

* 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

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.

Tags: Main Dish, Summer Salad with Cumin-Crusted Salmon