Seared salmon and spinach salad
0
- Prep Time10 min
- Total Time10 min
- Makes4 Servings
George Whiteside
Ingredients
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh parsley
1/4 cup fresh lemon juice
1 garlic clove
1 1/2 tsp ground cumin
1/8 tsp cayenne pepper
1 1/2 tsp honey
1/3 cup olive oil
2 tbsp sesame seeds
1/4 tsp salt
4 skin-on salmon fillets, about 180 g each
142 g pkg baby spinach
Instructions
Puree cilantro and parsley with lemon juice, garlic, cumin, cayenne and honey in blender or food processor. Slowly add 1/4 cup olive oil until combined.
Heat remaining 2 1/2 tsp oil in a non-stick pan over medium. Mix sesame seeds with salt. Sprinkle flesh side of salmon fillets with sesame-seed mixture.
Cook fish, flesh-side down, until seeds are toasted to a light golden colour, about 5 min. Turn fillets over, cover pan and cook until a knife tip inserted in thickest part and held for 10 sec comes out warm, 6 to 8 more min.
Stir about 1/4 cup cilantro dressing and drizzle over spinach. Toss and divide among 4 plates. Top with fish and remaining dressing.
Nutrition (per serving)
Calories 469, Protein 30g, Carbohydrates 7g, Fat 36g, Fibre 2g, Sodium 256mg.
Substitution Tip:
Trout also works well with this recipe and will need only about half the time in the pan.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.