Summer Salad with Cumin Crusted Salmon

This delicious salad takes some time to prepare but it’s worth every minute. It’s also a salad/meal full of color, nutrition, texture and flavor.  Yum!!! When I serve it to company, my guests ask for the recipe.


2 oz. pine nuts

5 cups mixed greens

15 oz. can black beans, drained and rinsed

1 cup scallions, sliced

1  lg orange, cut in 1” chunks

½ cup feta cheese, crumbled

1 cup cilantro, chopped



2 Tbsp. orange juice concentrate

4 Tbsp. olive oil

½ tsp. cumin

1 ½ Tbsp. balsamic vinegar

2 garlic cloves, crushed

¼ tsp salt


Cumin-Crusted Salmon:

1 ½ Tbsp. cumin

2 tsp. paprika

¼ tsp. freshly ground black pepper

1 pound salmon fillet, skin removed


  1. Heat a non-stick skillet, add pine nuts and stir until toasty, about 5 minutes. Watch closely to prevent burning.
  2. In a large bowl, place all salad ingredients except half of the cilantro and half of the pine nuts for garnish.
  3. In a separate bowl, stir dressing ingredients together.
  4. Combine cumin, paprika, salt and pepper in a flat pan or plate.
  5. Cut salmon in 8 strips and coat with spices.
  6. Grill (or cook in a non-stick skillet brushed with oil) until cooked through and crusty.
  7. Toss salad and dressing: divide on plates.
  8. Top with salmon and reserved cilantro and pine nuts.


Serves 4