George Sarris' Spring Salad with Cumin-Crusted Salmon

George Sarris' Spring Salad with Cumin-Crusted Salmon

2 ounces pince nuts
5 cups mixed greens
1 (15 oz) can black beans, drained & rinsed
1 cup scallions, sliced
1 large orange, cut into 1 inch chunks
1/2 cup feta cheese, crumbled
1 cup cilantro, chopped

2 tablespoons orange juice concentrate
4 tablespoons olive oil
1/2 teaspoon cumin
1 1/2  tablespoons balsamic vinegar
2 garlic cloves, crushed
1/4 teaspoon salt

Cumin-crusted Salmon:
1 1/2 tablespoons cumin
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound salmon fillet, skin removed

1. Heat non-stick skillet, add pine nuts and stir until toasty - about 5 minutes. In a large bowl, combine all salad ingredients (reserving half of the cilantro & 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. Sear in non-stick skillet in olive oil until crusty.
4. Toss salad and dressing, divide on plates. Top with salmon and reserved cilantro and pine nuts.

GDA Cooking - March 16, 2010