Summer Salad with Cumin-Crusted Salmon recipe

4 servings

Salad:

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

1/2 cup feta cheese, crumbled

1 cup cilantro, chopped

Dressing:

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

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.