Summer Salad with Cumin-Crusted Salmon

Name: Summer Salad with Cumin-Crusted Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 0 teaspoons freshly ground black pepper; 425 grams black beans, drained and rinsed; 237 milliliters cilantro, chopped; 2 Tbsps cumin; 118 milliliters feta cheese, crumbled; 2 garlic cloves, crushed; 1 liters mixed greens; 4 Tbsps olive oil; 1 large orange, cut in 1-inch chunks; 2 Tbsps orange juice concentrate; 2 teaspoons paprika; 57 grams pine nuts; 454 grams salmon fillet, skinless; 0 teaspoons salt; 237 milliliters scallions, sliced

Summer Salad with Cumin-Crusted Salmon might be a good recipe to expand your main course collection. One portion of this dish contains approximately 36g of protein, 36g of fat, and a total of 590 calories. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free and pescatarian diet. If you have orange, beans, salmon fillet, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

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).

Ingredients you will need

Pine Nuts