Summer Salad with Cumin-Crusted Salmon

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."
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Ingredients

servings 639 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1139 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  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.

Footnotes

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

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Reviews

Read all reviews 37
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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 (...

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. :-)...

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!

This salad is to die for and has become my favorite salad of all time! All of the ingredients go so well together it's all I can do not to lick the plate. I make two changes to this salad when...

Loved it. This was a light and delicious summer salad. I adjusted the dressing because I had no orange concentrate and wanted to cut down on oil. I used 4 T. of fresh orange juice, about 1 T....

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...

Fantastic salad. My husband and I loved it

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

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 ...

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