Cart 0 items: $0.00

Close

Qty Item Description Price Total
  SubTotal $0.00

View Cart

 

Summer Salad with Cumin-Crusted Salmon

Recipe Date:
July 2, 2014
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 ozs pine nuts
  • 5 cups mixed greens
  • 15 ozs can black beans, drained and rinsed
  • 1 cup scallions, sliced
  • 1 large orange, cut in 1-inch chunks
  • 1/2 cup feta cheese, crumbled
  • 1 cup cilantro, chopped
  • 2 tbsps orange juice concentrate
  • 4 tbsps olive oil
  • 1/2 tsp cumin
  • 1 1/2 tbsps balsamic vinegar
  • 2 garlic cloves, crushed
  • 1/4 tsp salt
  • 1 1/2 tbsps cumin
  • 2 tsps paprika
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 lb salmon fillet, skin removed
Directions

Heat a non-stick skillet, add pine nuts and stir until toasty, about 5 minutes. In a large bowl, place all salad ingredients - pine nuts, greens, black beans, scallions, orange chunks, feta cheese, and cilantro.  (Reserve half of the cilantro and half of the pine nuts for garnish).

In a separate bowl, stir dressing ingredients together - orange juice, olive oil, 1/2 t. cumin, balsamic vinegar, garlic, 1/4 t. salt.

Combine 1 1/2 T. cumin, paprika, 1/4 t. 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.