Caroline Knorr
Hi everyone, I just had to write and share this incredible recipe with you all. I found it in USA Weekend (the magazine that comes with the Sunday paper) of all places. I substituted pecans for pine nuts and it came out great. You will not believe how awesome this dish is - and good for you!! (The calorie count is at the end. It's kinda high, but I didn't put in all the feta or use all the salmon, so you can reduce the calories if you use less of the ingredients.)
Recipe: Summer Salad with Cumin-Crusted Salmon Salad
2 ounces pine nuts
5 cups mixed greens
15-ounce can black beans, drained and rinsed
1 cup scallions, sliced
1 large orange, cut in
1-inch chunks
1/2 cup feta cheese, crumbled
1 cup cilantro, chopped
Dressing:
2 Tbs. orange juice concentrate
4 Tbs. olive oil
1/2 tsp. cumin
11/2 Tbs. balsamic vinegar
2 garlic cloves, crushed
1/4 tsp. salt
Cumin-Crusted Salmon:
1 1/2 Tbs. cumin
2 tsps. paprika
1/4 tsp. salt and freshly ground black pepper
1 pound salmon fillet, skin removed
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.
Serves: 4.
Per serving: 605 calories, 35g protein, 29g carbohydrates, 40g fat (8g saturated), 7.6g fiber, 741mg sodium.
Hi everyone, I just had to write and share this incredible recipe with you all. I found it in USA Weekend (the magazine that comes with the Sunday paper) of all places. I substituted pecans for pine nuts and it came out great. You will not believe how awesome this dish is - and good for you!! (The calorie count is at the end. It's kinda high, but I didn't put in all the feta or use all the salmon, so you can reduce the calories if you use less of the ingredients.)
Recipe: Summer Salad with Cumin-Crusted Salmon Salad
2 ounces pine nuts
5 cups mixed greens
15-ounce can black beans, drained and rinsed
1 cup scallions, sliced
1 large orange, cut in
1-inch chunks
1/2 cup feta cheese, crumbled
1 cup cilantro, chopped
Dressing:
2 Tbs. orange juice concentrate
4 Tbs. olive oil
1/2 tsp. cumin
11/2 Tbs. balsamic vinegar
2 garlic cloves, crushed
1/4 tsp. salt
Cumin-Crusted Salmon:
1 1/2 Tbs. cumin
2 tsps. paprika
1/4 tsp. salt and freshly ground black pepper
1 pound salmon fillet, skin removed
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.
Serves: 4.
Per serving: 605 calories, 35g protein, 29g carbohydrates, 40g fat (8g saturated), 7.6g fiber, 741mg sodium.