The TENA Kitchen Recipe of the Month - September '15

Salmon Fillets and Spinach Salad

Salad

  • 1/2 Cup (125 mL) Chopped fresh parsley
  • 1/2 Cup (125 mL) Chopped fresh cilantro
  • 1 Clove garlic, minced
  • 1/2 tsp (2 mL) Ground cumin
  • 2 tsp (10 mL) Honey
  • 1/4 cup (50 mL) Olive oil
  • 8 cups (2 L) Baby spinach leaves
  • 4 Skinless boneless salmon fillets, each (6 oz/180 g)
  • 1/4 cup (50 mL) Sesame seeds
  • 1/4 tsp (1 mL) Salt
  • 2 tsp (10 mL) Olive oil
  • 1 tsp (5 mL) Grated lemon rind

Salad

  • In a blender or food processor, combine parsley, cilantro, garlic, cumin, honey and olive oil. Set aside.

Salmon

  • In a small bowl, mix together sesame seeds and salt.
  • Coat salmon with sesame seed mixture.
  • Heat 2 tsp (10 mL) olive oil in a non-stick frypan over medium heat.
  • Add salmon to hot oil and cook 4 minutes.
  • Turn and cook on the other side another 3 minutes.

Serving

  • Toss spinach with ¼ cup (50 mL) dressing and divide among 4 plates.
  • Top with salmon.
  • Drizzle with remaining dressing. Garnish salmon with lemon rind.
  • Makes 4 servings.