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.
Originally published April 16, 2008.
The cumin salmon is an idea from Spouse, who is a little too fond of cumin sometimes in her cooking than me. However, it does go very well in this dish.
I decided to use the quick cooking cumin salmon in a favourite salad idea. Partially, 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. It adds plenty of delicious flavour and colour without excessive extra calories.
The baked tortilla bowls use only a very little olive oil to crisp them up. We always prepare these by baking them instead of deep frying, as happens in many restaurants.
This makes a very light, very nutritious, delicious and very satisfying meal. A very tasty way indeed to eat healthy, enjoyably.
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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.
Ingredients
- 4 ten inch whole wheat tortillas
- extra virgin olive oil, just enough to brush on the tortillas
- 4 individual salmon fillets
- 3 tablespoon olive oil
- 1 cup flour
- 3 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 ½ teaspoon salt
- 1 teaspoon cayenne pepper, optional
You will also need
- Mango-Lime Salsa (RECIPE LINK IN NOTES)
- Baby Spinach Leaves
- Tomatoes
- Red onion, thinly sliced
- cucumber
- Toasted sesame seeds for garnish, optional
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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Instructions
To make the tortilla bowls
Brush both sides of a 10 inch tortilla with extra virgin olive oil. Whole wheat or regular tortillas both work well.
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.
Cool on a wire rack and don’t forget to remove the toothpicks.
Alternatively, if you have 4 small, oven-safe glass or metal bowls you can use these as moulds to bake the tortilla shells in.
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.
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
Heat 3 tablespoon 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.
Notes
Nutrition Information
Yield
4Serving Size
Amount Per Serving Calories 540Total Fat 25gSaturated Fat 5gUnsaturated Fat 21gCholesterol 72mgSodium 538mgCarbohydrates 42gFiber 6gSugar 3gProtein 35g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
