Summer Salad With Cumin Crusted Salmon Recipes

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

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

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 Salmon Salad

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

CUMIN-ROASTED SALMON WITH CILANTRO SAUCE

Cumin-Roasted Salmon With Cilantro Sauce image

Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.

Provided by Alison Roman

Categories dinner, lunch, weekday, weeknight, seafood, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

1 cup cilantro, leaves and tender stems, chopped
1/4 cup finely chopped chives (from about 1/2 bunch)
1 garlic clove, very finely chopped
1 tablespoon distilled white vinegar
1/4 cup olive oil
Kosher salt and black pepper
1 3/4 teaspoons ground cumin
1/2 teaspoon smoked paprika
2 tablespoons olive oil
Kosher salt and ground black pepper
1 1/4 pounds skin-on salmon fillet
1 lemon, cut into wedges, for serving

Steps:

Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 40 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 409 milligrams, Sugar 0 grams

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