Summer Salad with Cumin-Crusted Salmon Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jun. 4, 2008
This was SO amazingly good. I only omitted the cilantro (because I don't like it) and replaced it with fresh chives. I had to bake the fish because it was pre-frozen, and next time I'll definitely buy fresh and pan fry it.
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Photo by CARLYG

Cooking Level: Intermediate

Home Town: Glen Williams, Ontario, Canada
Living In: Toronto, Ontario, Canada

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Reviewed: May 9, 2008
Very yummy! The only thing I'd do differently next time is add some avocado.
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Reviewed: Apr. 30, 2008
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.
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Reviewed: Oct. 5, 2007
This is my absolute Favortie Salmon and salad recipe. I prefer to make the salmon hours before the meal so it can cool in the refrigerator. The salmon is served with a platter of fresh vegetables. The salad stands alone and is a meal in itself. I prefer to eat the salad without the salmon because it is just too much food.
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Photo by JAZZA
Reviewed: 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 for diet reasons), but otherwise make this recipe just as is...IT'S AWESOME!!, thanks so much for sharing!
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Living In: Calgary, Alberta, Canada

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