North African Salmon Salad
Ingredients
| 1 tsp kosher salt | ||
| 1 tsp ground coriander | ||
| 1 tsp ground cumin | ||
| 1 tsp smoked paprika | ||
| 1 tsp brown sugar | ||
| 1 tsp garlic powder |
Dressing:
- 2 tbs mayonnaise
- 1 tbs honey
- 1 tsp Dijon mustard
- 2 tbs sherry vinegar
- 1 tbs olive oil
- 1 tsp fennel seed
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
Salad:
- 2 (6oz) salmon fillets
- 8 cups salad greens
- 2 carrots, grated
- 4 tbs chopped dates
- 2 tbs toasted pine nuts
- Combine all of the spice rub ingredients and mix well.
- Combine the dressing ingredients and stir until smooth and well blended.
- Rub the salmon evenly with the spice rum. You will have some rub left over for future use.
- Grill, broil or pan sear to you desired level on doneness.
- If you pan sear cook skin side down for about 5 minutes and turn over and cook for another 3 minutes over medium high heat.
- While the salmon cooks, divide the salad greens between tow plates.
- Sprinkle with the carrots, dates and pine nuts.
- Place the salmon fillets on top of the salads and drizzle with the dressing.
- Serve extra dressing on the side.
- Recipe may be doubled.
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