Summer Salad with Cumin Crusted Salmon

When I feel like I need to eat a salad for dinner I turn to this recipe. The salmon makes it more substantial and filling. The key to this recipe is the orange vinaigrette dressing! Also, the oranges slices is a nice touch as well.

Summer Salad with Cumin Crusted Salmon
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  1. 2 oz pine nuts
  2. 5 cups rinsed salad greens
  3. 15 oz can black beans, drained and rinsed
  4. 15 oz can garbanzo beans
  5. 1 cup scallions
  6. 1 large naval orange (slices cut into bite size pieces)
  7. 1/2 cup feta cheese
  8. 1 cup cilantro
  1. 2 tbsp orange juice concentrate
  2. 4 tbsp olive oil
  3. 1/2 tsp cumin
  4. 1 1/2 tbsp balsamic vinegar
  5. 2 garlic cloves
  6. 1/4 tsp salt
  1. 1 1/2 tbsp cumin
  2. 2 tsp paprika
  3. 1/4 tsp salt and pepper
  4. 1 lb salmon fillet
  1. Slice salmon fillet lengthwise into ~3/4 inch strips. Set aside
  2. Toast pine nuts in a skillet until lightly browned. Toasting the pine nuts is key because it helps bring out the flavor and oils of the nut.
  3. Mix together the spices under the salmon: cumin, paprika, salt and pepper. Coat the sliced salmon in the spice mixture so that all sides are coated.
  4. Place canola oil in hot skillet and sear salmon strips on high heat turning to ensure all sides are crusty. Remove from skillet and keep warm.
  5. In a separate large bowl, combine all salad ingredients reserving half of the cilantro and half of the pine nuts for garnish.
  6. Combine all ingredients for the salad dressing in another bowl.
  7. Pour dressing (reserve about 1/3) in salad and tossing to mix.
  8. Place tossed salad on serving plates.
  9. Top salad with salmon strip.
  10. Sprinkle remainder of pine nuts and cilantro on salads and drizzle with a little dressing on the salmon.
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