Summer Salad with Cumin-Crusted Salmon

For the greatest omega-3 benefit buy the fattiest fish. Try mackerel, anchovies, herring, sardines, salmon, tuna and turbot. Frozen and canned are OK, the USDA says.

• Calories: 639 Calories

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 tablespoons olive oil
• 2 teaspoons paprika
• 1 (15 ounce) can black beans, drained and rinsed
• 1 ½ tablespoons balsamic vinegar
• ½ teaspoon cumin
• 2 ounces pine nuts
• 2 garlic cloves, crushed
• ½ cup feta cheese, crumbled
• 1 cup cilantro, chopped
• 5 cups mixed greens
• 1 cup scallions, sliced
• 1 large orange, cut in 1-inch chunks
• 2 tablespoons orange juice concentrate
• 1 ½ tablespoons cumin
• 1 pound salmon fillet, skin removed

Recipe Instructions

Step 1

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).

Step 2

In a separate bowl, stir dressing ingredients together.

Step 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.

Step 4

Toss salad and dressing; divide on plates. Top with salmon and reserved cilantro and pine nuts.