Roasted Pacific Salmon and Mexican Bean Salad
Seasoned and baked salmon fillets are served atop a Mexican-style black bean salad on a bed of mesclun.
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon coriander seeds, crushed
1 1/2 teaspoon sea salt
1/4 teaspoon chile pepper seasoning
1/2 teaspoon ground cinnamon
6 (6-ounce) salmon fillets (skin removed)
3 cups black beans, cooked and drained
1/2 cup cooked brown rice
2 cups corn kernels, fresh or frozen, cooked and drained
2 cups tomatoes, chopped
1 cup seedless cucumbers, chopped
1/2 cup scallions, sliced (green and white parts)
1/2 cup cilantro, chopped
1/2 cup green pepper, chopped
1 to 2 jalapeno peppers, seeded and finely chopped
1 1/2 cups vinaigrette dressing
6 cups mesclun salad greens (assorted baby greens)
3 avocados, sliced
18 lime wedges (approximately 3 limes)
6 cilantro sprigs
1/2 cup pumpkin seeds, toasted
- Mix the first 6 seasonings together and reserve.
- Place fillets on lightly oiled sheet pan and sprinkle seasoning mixture on top of fillets.
- Bake at 450°F (230°C) until salmon is done and easily flakes, about 5 to 6 minutes. Cool and reserve.
- Mix black beans with remaining 8 ingredients and add the dressing. Mix carefully until all ingredients are well-combined. Adjust seasoning if desired.
- To serve, line plates with approximately 1 cup mesclun greens and top, covering the greens only partially with the bean salad. Arrange broken, flaked salmon fillets on top of salad. Garnish alternately with sliced avocados, limes, cilantro sprigs and sprinkled toasted pumpkin seeds.
Makes 6 servings.
Recipe provided courtesy of The Association For Dressings and Sauces.