Ingredients

Seared Salmon

2 tablespoons grapeseed oil

2 6-oz. salmon filets, skin removed

1 pinch salt

1 pinch pepper

1 pinch ground cumin

Green with Cumin Dressing (see recipe)

Greens with Cumin Dressing

1 shallot, minced

1 teaspoon Dijon mustard

½ teaspoon honey

1 pinch salt

1 pinch pepper

5 tablespoons white wine vinegar

1 tablespoon cumin seeds, toasted and ground

¾ cup grapeseed oil

70 grams salad greens

1 small handful cilantro leaves

cherry tomatoes, cut in half

Directions

Seared Salmon

1. Heat oil in a heavy skillet over medium-high heat. Season salmon filets with salt, pepper and cumin seeds and then place in the hot pan. Sear the filets on one side for 3 minutes and then carefully flip them and continue to cook until they are just cooked through, about 3 to 5 minutes more. Keep warm while you prepare the salad.

Greens with Cumin Dressing

1. Put shallot into a small glass bowl and add mustard, honey, salt, pepper, vinegar and toasted cumin seeds, and whisk well to combine. Slowly add oil and whisk until smooth. Toss with greens, cilantro and tomatoes. Store extra dressing in an airtight jar in the refrigerator.

See more: Dinner, Easy, Fish, Main, Quick and Easy

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