Summer Salad with Cumin-Crusted Salmon recipe
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Ingredients
- 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 ½ cup feta cheese, crumbled 1 cup cilantro, chopped 2 tablespoons orange juice concentrate 4 tablespoons olive oil ½ teaspoon cumin 1 ½ tablespoons balsamic vinegar 2 garlic cloves, crushed ¼ teaspoon salt 1 ½ tablespoons cumin 2 teaspoons paprika ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 pound salmon fillet, skin removed
Nutrition Info
- 638.8 caloriescarbohydrate: 37.3 gcholesterol: 83.8 mgfat: 39.7 gfiber: 12.4 gprotein: 37.1 gsaturatedFat: 10.1 gservingSize: -sodium: 1138.7 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Summer Salad with Cumin-Crusted Salmon
Directions
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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.