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–+ servings
Two plates of Glazed Cumin Salmon Salad with a jar of Tomato Vinaigrette on the side

Cumin Glazed Salmon Salad

Tammy Circeo
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, Main Course
Cuisine American, Pacific Northwest
Servings 6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword grilled salmon, salmon, salmon salad
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