Seared salmon and spinach salad
0
- Prep Time10 mins
- Total Time10 mins
- 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.