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Cumin Salmon Spinach Salad Bowl with Mango Lime Salsa

Cumin Salmon Spinach Salad bowls with Mango Lime Salsa – a deliciously different way to enjoy a healthy lunch or dinner.

Cumin Salmon Spinach Salad Bowl with Mango Lime Salsa

Cumin Salmon Spinach Salad Bowl with Mango Lime Salsa

The cumin salmon is an idea from Spouse, who is a little too fond of cumin sometimes in her cooking but it does go very well in this dish. I decided to use the quick cooking cumin salmon in a favourite salad idea that I came up with to use up some of the delicious Mango-Lime Salsa that was leftover from the day before. Using the salsa on a salad means that an oil based dressing is not at all necessary. The baked tortilla bowls use only a very little olive oil to crisp them up by baking them instead of deep frying, as happens in many restaurants. This makes a very light, very delicious and very satisfying meal. A very tasty way to eat healthy.

Cumin Salmon Spinach Salad Bowl with Mango-Lime Salsa
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Cumin Salmon Spinach Salad bowls with Mango Lime Salsa - a deliciously different way to enjoy a healthy lunch or dinner.
Course: Dinner
Author: Barry C. Parsons
Ingredients
  • 4 ten inch whole wheat tortillas
  • extra virgin olive oil just enough to brush on the tortillas
  • 4 individual salmon fillets
  • 3 tbsp olive oil
  • 1 cup flour
  • 3 tsp ground cumin
  • 1 tsp black pepper
  • 1 ½ tsp salt
  • 1 tsp cayenne pepper optional
You will also need
  • <a href="https://www.rockrecipes.com/mango-lime-salsa/" target="_blank"><span style="color: #ff0000;"><strong>Mango-Lime Salsa</strong></span></a>
  • Baby Spinach Leaves
  • Tomatoes
  • Red onion thinly sliced
  • cucumber
  • Toasted sesame seeds for garnish optional
Instructions
To make the tortilla bowls
  1. Brush both sides of a 10 inch tortilla with extra virgin olive oil. Whole wheat or regular tortillas both work well.
  2. Using a fork, perforate the surface of the tortilla about a dozen times, this will prevent the tortilla from puffing up during the baking time. At 4 equally spaced points around the perimeter of the tortilla, pleat the edge of the tortilla by folding it back against itself and securing into place with a toothpick. Bake on a cookie sheet in a 350 degree F oven until the tortilla becomes crisp, about 15 minutes.
  3. Cool on a wire rack and don’t forget to remove the toothpicks.
  4. Alternatively, if you have 4 small, oven-safe glass or metal bowls you can use these as moulds to bake the tortilla shells in.
  5. Fill the bowl with your favorite spinach salad fixins and top with Mango Lime Salsa and pan seared salmon cut in strips. Sprinkle with toasted sesame seeds.
  6. Any grilled or pan seared fish will work well, as will grilled chicken strips or pork tenderloin medallions.
To prepare the Pan Seared Cumin Salmon
  1. Heat 3 tbsp olive oil in a heavy bottom skillet. Mix together the flour and spices well and dredge the salmon fillets in it. Pan sear for 2-4 minutes per side depending on the thickness of the fillets.

 

Mango lime salsa
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