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
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
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
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Brush both sides of a 10 inch tortilla with extra virgin olive oil. Whole wheat or regular tortillas both work well.
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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.
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Cool on a wire rack and don’t forget to remove the toothpicks.
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Alternatively, if you have 4 small, oven-safe glass or metal bowls you can use these as moulds to bake the tortilla shells in.
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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.
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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
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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.