Fish

Summer Salad with Cumin-encrusted Salmon takes 20 minutes to prepare.

Summer Salad with Cumin-encrusted Salmon takes 10 minutes to cook.

Summer Salad with Cumin-encrusted Salmon makes 4 servings.

The ingredients for Summer Salad with Cumin-encrusted Salmon are:

* Salad:
* 2 ounces sunflower seeds
* 5 cups mixed greens
* 1 (15 ounce) can black beans, drained and rinsed
* 1 cup red onion, chopped
* 1 large orange, cut in 1-inch chunks
*
* Dressing:
* 3 tablespoons orange juice
* 1.5 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

Here is how you make Summer Salad with Cumin-encrusted Salmon:

1. Heat a non-stick skillet, add sunflower seeds and stir until toasty, about 5 minutes. In a large bowl, place all salad ingredients. 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. Grill (or sear in a non-stick skillet brushed with canola oil) until crusty. 4. Toss salad and dressing; divide on plates. Top with salmon.Number of Servings: 4Recipe submitted by SparkPeople user KFCOOKE.

The nutritional information for Summer Salad with Cumin-encrusted Salmon is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 549.7

• Total Fat: 25.5 g
• Cholesterol: 90.5 mg
• Sodium: 418.0 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 12.2 g
• Protein: 45.2 g