Cumin Glazed Salmon Salad is delicious any time of year, but when the weather starts warming up in the spring and certainly throughout the summer, this is a go-to lunch ... or even dinner. That it is very quick to make is simply a bonus to its delicious flavors!
Start with the best salmon you can get ... and for me, that always means WILD SALMON. To check the safety of the seafood you are buying, consult Seafood Watch provided by the Monterrey Bay Aquarium. They even have an app for your phone so you can check your sources right in the grocery store.
Your fishmonger can debone your filet for you if you ask, but I rather enjoy the process myself. Either way, just be sure to get those bones out!
The seasoning for Cumin Glazed Salmon Salad couldn't be easier ... brown sugar, cumin, chili powder and salt ... Just mix it together and spread it all over the fish filet.
I use coconut palm sugar because it has a lower glycemic index than brown sugar, but if you're not looking to keep a stable blood sugar level, feel free to use brown sugar. It caramelizes faster and easier than coconut palm sugar, but the flavor is similar and you can substitute it one for one.
The salad dressing is Tomato Vinaigrette ... just perfect for the flavors on the salmon! Pile a bunch of your favorite lettuce on a plate (my favorite for this salad is green leaf), dress it with the Tomato Vinaigrette, and lay the salmon on top. Put goat cheese or feta cheese around on the leaves and garnish with green onions, if you want. Dinner is served in about 20 minutes!
Other recipes you might enjoy:
Cumin Glazed Salmon Salad
- 1 ½ pounds boned salmon filet
- 3 Tablespoons light brown sugar I substitute coconut palm sugar
- 1 Tablespoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to season
- Lettuce of choice my favorite is green leaf
- Tomato vinaigrette recipe to follow
- 4 ounces fresh goat cheese crumbled
- ¼ cup green onions sliced thin
- In a bowl, mix brown sugar, cumin, chili powder, salt, and pepper. Rub on the salmon. Cover the salmon and chill at least 30 minutes or up to four hours.
- Lay salmon on a piece of aluminum foil. Heat the grill to high heat and lay the aluminum foil on the grill. Let the salmon cook until it just flakes apart and only a little pink is left, 15-20 minutes.
- Divide the lettuce among four plates. Place a serving of salmon on each mound of greens, drizzle with the tomato vinaigrette, and sprinkle even with the cheese and green onions.
- Tomato Vinaigrette: In a bowl, combine 1 cup of grated tomatoes, ¼ cup red wine vinegar, 2 Tablespoons olive oil, ½ teaspoon Dijon mustard, 1 Tablespoon minced shallot, and season with salt and pepper.
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