summer salad with cumin-crusted salmon

Ingredients

• Servings: 4
• 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

Recipe

• 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.