Best 3 Summer Salad With Cumin Crusted Salmon Recipes

Indulge in a symphony of flavors with our tantalizing Summer Salad with Cumin-Crusted Salmon. This delectable dish is a vibrant fusion of textures and tastes, featuring perfectly cooked salmon coated in an aromatic cumin crust, nestled atop a bed of crisp summer greens. The zesty lemon-tahini dressing adds a refreshing tang, while the crunchy cucumber, juicy tomatoes, and sweet corn provide a burst of freshness.

Complement your meal with a selection of our curated recipes:

1. **Zesty Lemon-Tahini Dressing**: This tangy dressing elevates the salad with its creamy texture and bright citrus flavor.

2. **Crunchy Cucumber Salad**: Experience the refreshing crunch of cucumbers tossed in a simple vinaigrette dressing.

3. **Roasted Corn Salsa**: Enjoy the vibrant flavors of roasted corn, tomatoes, and red onion in this salsa, perfect for adding a pop of color and flavor to your meal.

4. **Sweet Summer Fruit Salad**: Refresh your palate with this light and sweet salad featuring a medley of seasonal fruits.

5. **Easy Grilled Salmon**: Master the art of grilling salmon with this simple yet delicious recipe, featuring perfectly cooked, flaky fish.

Prepare to embark on a culinary journey with our Summer Salad with Cumin-Crusted Salmon and its accompanying recipes. Let your taste buds dance with joy as you savor each bite of this delightful and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

CUMIN CORIANDER CRUSTED SALMON

Cumin Coriander Crusted Salmon image

When I saw this recipe in the March issue of Cooking Light I knew that this would be a hit....I was just suprised on how much! My DH and DD are not keen on cilantro, but they were really impressed with this recipe. It is fast, easy and I would definately serve this to company. I served this with garlic scented brown jasmin rice and roasted beets. Devine!!!

Provided by Abby Girl

Categories Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons cilantro, finely chopped
1 tablespoon shallot, finely chopped
1 -2 teaspoon olive oil
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
24 ounces salmon fillets
4 lemon wedges

Steps:

Combine cilantro shallots, oil, cumin, coriander, salt and pepper in a small bowl, stirring to form a paste. (can be made ahead of time).
Place fish, skin side down, in a shallow baking dish. Coat with cilantro mixture. Cover and refrigerate for 1 hour.
Preheat oven to 400.
Arrange fish on the rack of a roasting pan coated with cooking spray. Bake at 400 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Serve with lemon wedges.
Note: The recipe called for 2 tsp oil, but with the fish being as oily as it is, you can get away with 1 teaspoons.

Nutrition Facts : Calories 211.6, Fat 7.1, SaturatedFat 1.1, Cholesterol 87.5, Sodium 223.3, Carbohydrate 2.2, Fiber 0.8, Protein 33.9

SUMMER SALAD WITH CUMIN-CRUSTED SALMON

Summer Salad with Cumin-Crusted Salmon image

For the greatest omega-3 benefit buy the fattiest fish. Try mackerel, anchovies, herring, sardines, salmon, tuna and turbot. Frozen and canned are OK, the USDA says.

Provided by USA WEEKEND columnist Jean Carper

Categories Salmon Salad

Yield 4

Number Of Ingredients 18

Ingredients

2 ounces pine nuts
5 cups mixed greens
1 (15 ounce) can black beans, drained and rinsed
1 cup scallions, sliced
1 large orange, cut in 1-inch chunks
½ cup feta cheese, crumbled
1 cup cilantro, chopped
2 tablespoons orange juice concentrate
4 tablespoons olive oil
½ teaspoon cumin
1 ½ tablespoons balsamic vinegar
2 garlic cloves, crushed
¼ teaspoon salt
1 ½ tablespoons cumin
2 teaspoons paprika
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound salmon fillet, skin removed

Steps:

Heat a non-stick skillet, add pine nuts and stir until toasty, about 5 minutes. In a large bowl, place all salad ingredients (reserve half of the cilantro and half of the pine nuts for garnish).
In a separate bowl, stir dressing ingredients together.
In a bowl, combine cumin, paprika, salt and pepper. Cut salmon in 8 strips and coat with spices. Grill (or sear in a non-stick skillet brushed with canola oil) until crusty.
Toss salad and dressing; divide on plates. Top with salmon and reserved cilantro and pine nuts.

Nutrition Facts : Calories 638.8 calories, Carbohydrate 37.3 g, Cholesterol 83.8 mg, Fat 39.7 g, Fiber 12.4 g, Protein 37.1 g, SaturatedFat 10.1 g, Sodium 1138.7 mg, Sugar 11.6 g

CUMIN-ROASTED SALMON WITH CILANTRO SAUCE

Cumin-Roasted Salmon With Cilantro Sauce image

Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.

Provided by Alison Roman

Categories dinner, lunch, weekday, weeknight, seafood, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

1 cup cilantro, leaves and tender stems, chopped
1/4 cup finely chopped chives (from about 1/2 bunch)
1 garlic clove, very finely chopped
1 tablespoon distilled white vinegar
1/4 cup olive oil
Kosher salt and black pepper
1 3/4 teaspoons ground cumin
1/2 teaspoon smoked paprika
2 tablespoons olive oil
Kosher salt and ground black pepper
1 1/4 pounds skin-on salmon fillet
1 lemon, cut into wedges, for serving

Steps:

Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 40 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 409 milligrams, Sugar 0 grams

Tips:

For the best flavor, use fresh, ripe tomatoes and cucumbers. You can also use cherry tomatoes or grape tomatoes.
If you don't have cumin seeds, you can use ground cumin. Just be sure to use half the amount, as ground cumin is more concentrated.
Be careful not to overcook the salmon. It should be cooked through, but still slightly pink in the center.
If you don't have a grill, you can cook the salmon in a skillet over medium heat. Just be sure to grease the pan well so the salmon doesn't stick.
This salad is best served fresh, but it can be stored in the refrigerator for up to 2 days.

Conclusion:

This summer salad with cumin-crusted salmon is a delicious and healthy meal that is perfect for a warm summer day. The salmon is cooked to perfection and the cumin crust adds a wonderful flavor. The salad is also packed with fresh vegetables and herbs. This recipe is sure to become a favorite in your household.