North African Salmon Salad


1 tsp kosher salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1 tsp brown sugar
1 tsp garlic powder

  • 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
  • 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.




15 min


8 min


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