Summer Salad with Cumin-Crusted Salmon

Summer Salad with Cumin-Crusted Salmon

37

"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

{{adjustedServings}} servings 639 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1139 mg
  • 46%

Based on a 2,000 calorie diet

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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.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews

37
  1. 51 Ratings

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LOVE this salad, I have made it about a half dozen times now, and I just can't get enough. I add about 3-4 oranges, add a cayanne kick in the salmon coating, and cut down on the oil a little (...

I was surprised how well the cumin-crusted salmon went with this salad since cumin and balsamic don't seem like the idea mix in my head. But it provided a really good kick that tasted great. :-)...

What an amazing dish! The salmon had a wonderful earthy taste and the salad was light and full of different flavors. I don't want to change anything!