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My review
Summer Salad with Cumin-Crusted Salmon
USA WEEKEND columnist Jean Carper
"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 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts
Per Serving: 639 calories; 39.7 g fat; 37.3 g carbohydrates; 37.1 g protein; 84 mg cholesterol; 1139 mg sodium. Full nutrition
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Reviews
Read all reviews 37Most helpful
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2/10/2006
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 (...
6/18/2010
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. :-)...
5/9/2010
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!
9/14/2009
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...
6/25/2008
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....
8/19/2010
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...
4/24/2010
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