- 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
- 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.
03/06/2017
recipepes.com
Summer Salad with Cumin-Crusted Salmon, recipe
PT15M
PT1H
5
455 calories
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