SUMMER SALAD WITH CUMIN-CRUSTED SALMON

Summer Salad with Cumin-Crusted Salmon image

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.

Provided by USA WEEKEND columnist Jean Carper

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Yield 4

Number Of Ingredients 18

Ingredients

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
½ cup feta cheese, crumbled
1 cup cilantro, chopped
2 tablespoons orange juice concentrate
4 tablespoons olive oil
½ teaspoon cumin
1 ½ tablespoons balsamic vinegar
2 garlic cloves, crushed
¼ teaspoon salt
1 ½ tablespoons cumin
2 teaspoons paprika
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound salmon fillet, skin removed

Steps:

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).
In a separate bowl, stir dressing ingredients together.
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.
Toss salad and dressing; divide on plates. Top with salmon and reserved cilantro and pine nuts.

Nutrition Facts : Calories 638.8 calories, Carbohydrate 37.3 g, Cholesterol 83.8 mg, Fat 39.7 g, Fiber 12.4 g, Protein 37.1 g, SaturatedFat 10.1 g, Sodium 1138.7 mg, Sugar 11.6 g