Summer Salad with Cumin-Crusted Salmon33 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
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 542 cal
- 39.4 g
- 19.7 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"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!"
"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."
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