Seared Salmon Salad

Submitted by Gingerbear

"Source: Better Homes and Gardens"

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 2

ingredients

• 2 (226.79 g) skinless salmon fillet, 3/4 inch thick (fresh or frozen)
• 14.79 ml olive oil or 14.79 ml cooking oil
• 3.69 ml ground cumin
• 709.77 ml torn mixed greens
• 59.14 ml matchstick sized strips jicama
• 59.14 ml sliced ripe olives
• 59.14 ml bottled original-style buttermilk ranch salad dressing

directions

1. Thaw fish if frozen.
2. Rinse fish; pat dry.
3. Sprinkle fish lightly with salt, pepper and 1/2 teaspoon of the ground cumin.
4. In a medium nonstick skillet heat olive or cooking oil over medium high heat; add fish.
5. Cook fish on one side for 4 to 5 minutes or until golden.
6. Turn carefully.
7. Cook for 4 to 5 minutes more or until fish flakes easily with a fork.
8. Meanwhile, divide greens, jicama and olives among 2 salad plates.
9. Set aside.
10. To serve place 1 fish fillet atop greens on each plate.
11. Combine salad dressing and remaining cumin; drizzle atop salmon.

Reviews

[its_me_susan]

yummy! Seared salmon is fantastic. I put mine on top of a bag of baby spinach & served with steamed green beans. A yummy south beach friendly meal we really enjoyed!