Summer Salad with Cumin-Crusted Salmon |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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.
|
|