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.
|Serving Size: 1 Serving (441g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 199 (25%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 75.7mg||23 %|
|Sodium 309.9mg||11 %|
|Potassium 1143mg||30 %|
|Total Carbohydrate 114.4g||34 %|
|Dietary Fiber 11.6g||47 %|
|Sugars, other 102.8g|
|Protein 38.4g||55 %|
Powered by: USDA Nutrition Database
Calories per serving: 791
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