Seared salmon and spinach salad

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PREP TIME

10 min

Makes

4 Servings

* PLUS Cooking time: 15 minutes
Seared salmon and spinach salad

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
  • 30 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 36 g,
  • Fibre
  • 2 g,
  • Sodium
  • 256 mg.

Substitution Tip:

Trout also works well with this recipe and will need only about half the time in the pan.