Summer Salad with Cumin-Crusted Salmon

Summer Salad with Cumin-Crusted Salmon

35 Reviews 5 Pics
USA WEEKEND columnist Jean Carper
Recipe by  USA WEEKEND columnist Jean Carper

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (35)

Rate This Recipe
JAZZA
12

JAZZA

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 (only for diet reasons), but otherwise make this recipe just as is...IT'S AWESOME!!, thanks so much for sharing!

tingc888
5

tingc888

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. :-) Will definitely make this again in the future.

K8
5

K8

This salad is to die for and has become my favorite salad of all time! All of the ingredients go so well together it's all I can do not to lick the plate. I make two changes to this salad when I make it. 1) add avocado, 2) make extra dressing. Ugh! It's so good!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 639 cal
  • 32%
  • Fat
  • 39.7 g
  • 61%
  • Carbs
  • 37.3 g
  • 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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