Summer Salad with Cumin-Crusted Salmon You Have To Try

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Summer Salad with Cumin-Crusted Salmon

"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 :

  • Salad:
  • 2 oz. Pine nuts
  • five cups mixed greens
  • 1 (15 ounce) can black beans, tired and rinsed
  • 1 cup scallions, sliced
  • 1 big orange, reduce in 1-inch chunks
  • half cup feta cheese, crumbled
  • 1 cup cilantro, chopped
  • Dressing:
  • 2 tablespoons orange juice listen
  • 4 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1 half of 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/four teaspoon freshly ground black pepper
  • 1 pound salmon fillet, skin removed

Instructions :

Prep : Cook : 4M Ready in :
  • Heat a non-stick skillet, upload pine nuts and stir until toasty, about 5 mins. In a large bowl, location all salad substances (reserve half of of the cilantro and half of the pine nuts for garnish).
  • In a separate bowl, stir dressing substances collectively.
  • In a bowl, integrate cumin, paprika, salt and pepper. Cut salmon in eight strips and coat with spices. Grill (or sear in a non-stick skillet brushed with canola oil) till crusty.
  • Toss salad and dressing; divide on plates. Top with salmon and reserved cilantro and pine nuts.

Notes :

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

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