Summer Salad with Cumin-Crusted Salmon

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.

Step: 1

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).

Step: 2

In a separate bowl, stir dressing ingredients together.

Step: 3

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.

Step: 4

Toss salad and dressing; divide on plates. Top with salmon and reserved cilantro and pine nuts.

Per Serving: 639 calories; protein 37.1g; carbohydrates 37.3g; fat 39.7g; cholesterol 83.8mg; sodium 1138.7mg.

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