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Seared Salmon Salad
At a Glance
- Prep
- 10 minutes
- Cook
- 14 minutes
- Total
- 30 min
- Yield
- 2.00 serving(s)
Categories
- Salad
Cuisine
- Fusion
Cooking Method
- pan frying
Difficulty
- Easy
Dietary
- Gluten-free
Allergens
- Possible Fish — check ingredient labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Seared Salmon Salad brings together 2 (4 ounce) skinless salmon fillet, 3/4 inch thick (fresh or frozen), 1 tablespoon olive oil or 1 tablespoon cooking oil, 3/4 teaspoon ground cumin in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 2 (4 ounce) skinless salmon fillet, 3/4 inch thick (fresh or frozen)
- 1 tablespoon olive oil or 1 tablespoon cooking oil
- 3/4 teaspoon ground cumin
- 3 cups torn mixed greens
- 1/4 cup matchstick sized strips jicama
- 1/4 cup sliced ripe olives
- 1/4 cup bottled original-style buttermilk ranch salad dressing
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Instructions
Thaw fish if frozen.
Rinse fish; pat dry.
Sprinkle fish lightly with salt, pepper and 1/2 teaspoon of the ground cumin.
In a medium nonstick skillet heat olive or cooking oil over medium high heat; add fish.
Cook fish on one side for 4 to 5 minutes or until golden.
Turn carefully.
Cook for 4 to 5 minutes more or until fish flakes easily with a fork.
Meanwhile, divide greens, jicama and olives among 2 salad plates.
Set aside.
To serve place 1 fish fillet atop greens on each plate.
Combine salad dressing and remaining cumin; drizzle atop salmon.
Keep Cooking
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