Summer Salad with Cumin-Crusted Salmon

33 Reviews

“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.” - by USA WEEKEND columnist Jean Carper

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
542 cal
27%

Fat
39.4 g
61%

Carbs
19.7 g
6%

Based on a 2,000 calorie diet

Reviews (33)

Rate This Recipe

JAZZA

Feb. 10, 2006

"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 f..." See moreor diet reasons), but otherwise make this recipe just as is...IT'S AWESOME!!, thanks so much for sharing!"

tingc888

Jun. 18, 2010

"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 ..." See moredefinitely make this again in the future."

K8

Sep. 14, 2009

"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 mak..." See moree it. 1) add avocado, 2) make extra dressing. Ugh! It's so good!"

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