Summer Salad with Cumin-Crusted Salmon Best Dishes

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Summer Salad with Cumin-Crusted Salmon

"For the best omega-3 gain purchase the fattiest fish. Try mackerel, anchovies, herring, sardines, salmon, tuna and turbot. Frozen and canned are OK, the USDA says."

Ingredients :

Salad:
2 ounces pine nuts
five cups combined vegetables
1 (15 ounce) can black beans, drained and rinsed
1 cup scallions, sliced
1 massive orange, cut in 1-inch chunks
half of cup feta cheese, crumbled
1 cup cilantro, chopped
Dressing:
2 tablespoons orange juice pay attention
4 tablespoons olive oil
half teaspoon cumin
1 half of tablespoons balsamic vinegar
2 garlic cloves, beaten
1/4 teaspoon salt
Cumin-Crusted Salmon:
1 half tablespoons cumin
2 teaspoons paprika
1/four teaspoon salt
1/four teaspoon freshly floor black pepper
1 pound salmon fillet, skin eliminated

Instructions :

Prep :	Cook : 4M	Ready in :

Heat a non-stick skillet, upload pine nuts and stir till toasty, approximately five mins. In a massive bowl, location all salad ingredients (reserve half of of the cilantro and 1/2 of the pine nuts for garnish).
In a separate bowl, stir dressing elements together.
In a bowl, integrate cumin, paprika, salt and pepper. Cut salmon in eight strips and coat with spices. Grill (or sear in a non-stick skillet brushed with canola oil) till crusty.
Toss salad and dressing; divide on plates. Top with salmon and reserved cilantro and pine nuts.

Notes :

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