Roasted Pacific Salmon and Mexican Bean Salad

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
(approx. 6 limes) Lime wedges
12 Cilantro sprigs
1 C. Pumpkin seeds, toasted

Mix the first 6 seasonings together and reserve. Place fillets on lightly oiled sheetpan 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. 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:

Line plates with approximately 1 C. mesclun greens and top, covering the greens only partially with the bean salad. Arrange broken, flaked Salmon fillets on top of salad. Garnish alternately with sliced avocados, limes, cilantro sprigs and sprinkled toasted pumpkin seeds.

Yield: 12 Servings