Print
Cumin Salmon Spinach Salad Bowl with Mango Lime Salsa

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.
Course Dinner
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.