Roasted Pacific Salmon and Mexican Bean Salad
Roasted Pacific Salmon and Mexican Bean Salad
Servings: 12 servings
Ingredients
- 12 6 oz. ea. Salmon fillets skin removed
- 2 Tbs. Cumin ground
- 2 Tbs. Cardamom ground
- 2 Tbs. Coriander seeds crushed
- 1 Tbs. Seasalt
- 1/2 Tsp. Chili pepper seasoning blended with see next ingredient
- 1 Tsp. Cinnamon
- 6 C. Black beans cooked and drained
- 1 C. Brown rice cooked
- 4 C. Corn kernels fresh or frozen, cooked and drained
- 4 C. Tomatoes chopped
- 2 C. Seedless cucumbers chopped
- 1 C. Scallions sliced (green and white parts)
- 1 C. Cilantro chopped
- 1 C. Green pepper chopped
- 3 Jalapeno peppers seeded and finely chopped
- 3 C. Vinaigrette dressing
- 12 C. Mesclun salad greens assorted baby greens
Garnish:
- 6 Avocados sliced
- 36 limes Lime wedges approx. 6 limes
- 12 Cilantro sprigs
- 1 C. Pumpkin seeds toasted
Directions
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Mix the first 6 seasonings together and reserve.
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Place fillets on lightly oiled sheet pan and sprinkle seasoning mixture on top of fillets. Bake at 450° F. until Salmon is done and easily flakes, about 5 -6 minutes. Cool and reserve.
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Mix black beans with remaining 8 ingredients and add the dressing. Mix carefully until all ingredients are well-combined. Adjust seasoning if desired.
To Serve:
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Line plates with approximately 1 C. mesclun greens and top, covering the greens only partially with the bean salad.
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Arrange broken, flaked Salmon fillets on top of salad.
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Garnish alternately with sliced avocados, limes, cilantro sprigs and sprinkled toasted pumpkin seeds.
