Allrecipes home
bookmark
 

Summer Salad with Cumin-Crusted Salmon

SUBMITTED BY: USA WEEKEND columnist Jean Carper      PHOTO BY: JAZZA

"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."
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • Salad:
  • 2 ounces pine nuts
  • 5 cups mixed greens
  • 1 (15 ounce) 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
  •  
  • Dressing:
  • 2 tablespoons orange juice concentrate
  • 4 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1 1/2 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
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound salmon fillet, skin removed

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.

For more information from Jean Carper, go to  www.Jeancarper.com .

Find more recipes, hints and tips from  USA WEEKEND .

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

Learn how to shop for salmon in our  Choosing Salmon  video.

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2006 by 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!

8 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2008 by Foodie78
Very yummy! The only thing I'd do differently next time is add some avocado.

0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2008 by BLOOIIIS
Fabulous! My picky husband cleaned his plate! I didn't have OJ concentrate, so I used the juice + zest of 1/2 fresh orange. Delicious! I didn't have pine nuts or feta either, but used toasted walnuts (delicious) and will definitely try pine nuts and feta next time. I also cut the oil in half for the dressing, which left it a little runny, but was perfect for flavoring the salad with a bit less fat. This will be a new staple at our house.

0 users found this review helpful


 
www.allrecipes.com

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Want to know when there are new recipes on the site? SIGN UP NOW

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 638

  • Total Fat: 39.7g
  • Cholesterol: 84mg
  • Sodium: 1134mg
  • Total Carbs: 37.1g
  •     Dietary Fiber: 12.1g
  • Protein: 37g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?