Reviewed: Sep. 26, 2011

Fantastic! My friends could not stop raving about the dressing and the salmon. The salad seems simple enough and is a great combination of greens and herbs. Can't wait to make it again! Instead of grilling the salmon, I cooked it in a GE Profile Advantium (120V) on speedcook mode for 11 minutes and it came out perfectly.

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Reviewer:

PaulaC62

Reviewed: Jul. 5, 2011

Just made this for a 4th of July party and it was a big hit. Guests loved both the salad by itself and the salmon. I would consider substituting the salmon with tuna because that would also be a great combo but I would not omit the pine nuts or any of the other ingredients. It was a great, healthy option to have alongside the traditional barbecue items and is a great summer salad. I can see making it all year long though - it is that good!

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Reviewer:

cynthiamv

Reviewed: Nov. 29, 2010

This was very good. I really dislike it when someone rates a recipe after changing half the ingredients, but on this one we did make one very major substitution and one omission. When I went to purchase salmon it was very expensive so I purchased some frozen, portioned Tuna Steaks instead and we also omitted the pine nuts due to their expense. I was very concerned that the flavor combinations would not work with Tuna. However, it was very good. Our three boys (ages 8, 11 and 13) were not quite sure about the cool, pink centers of the Tuna, but they did like the salad. I think a very small amount of feta is definitely successful here. However, be careful not to overdo it or it becomes too overpowering. Same with the dressing. It was very good, but we drizzled only a small amount over the salad. Overall, I would def. make this again, with the Tuna, for the hubby and I.

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Reviewer:

Sandra A

Cooking Level: Intermediate

Reviewed: Aug. 19, 2010

This dish is so exciting! I love the combination of salmon, spices, oranges, beans, cheese, and nuts. It's absolutely delicious. I did not have pine nuts on hand so I substituted roasted almonds. Next time I will definitely add an avocado- I'm convinced that would take it to a whole other level.

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Reviewer:

tbk678

Reviewed: Jun. 29, 2010

The salad and dressing were wonderful! The salmon was just ok. I love salmon but I don't think it was the right fish for this dish and the cumin on it was a little too strong. I will def make the salad and dressing again though!

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Reviewer:

Neeley

Home Town: Houston, Texas, USA

Reviewed: Jun. 18, 2010

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 definitely make this again in the future.

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Reviewer:

tingc888

Reviewed: May 31, 2010

Fantastic salad. My husband and I loved it

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Reviewer:

gimpygoddess

Reviewed: May 9, 2010

What an amazing dish! The salmon had a wonderful earthy taste and the salad was light and full of different flavors. I don't want to change anything!

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Reviewer:

Manderz

Cooking Level: Beginning

Reviewed: Apr. 24, 2010

I have tried this recipe with swordfish, halibut and scrod. The summer salad with cumin-crusted salmon recipe works for other types of fish. Nancee J. Swartz

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Reviewer:

NanceeSwartz

Reviewed: Apr. 12, 2010

This was excellent, as well as very healthy! I cut the olive oil in half, it doesn't need so much oil. Also, I added a little garlic powder, to the salmon seasonings. And since my orange was on the smaller side (i did a 2 serving recipe), I added the whole orange. Other than that, I followed it to a tee. Thanks for the recipe!

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