Cumin Salmon Salad Recipes

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.

Steps:

• For the salmon cure: Bring the salt, lime juice, sugar, vinegar, soy, fish sauce and jalapeño to a boil in a small pot over medium-high heat; simmer for 5 minutes. Reserve a splash for the miso glaze, then pour the rest over the salmon and dill stems in a heatproof container and let it sit for 20 to 30 minutes.
• For the miso glaze: Mix together the miso, mustard, olive oil, honey, lime juice and reserved splash of salmon cure, for thinning, in a bowl.
• For the spice and herb coating: Mix the herbs, cumin and berbere together in a bowl. Set aside a little for the salad; put the remainder in a shallow dish.
• Pat the salmon fillets dry with a paper towel. Brush on some of the miso glaze. Roll the salmon in the spice and herb coating. Slice the salmon into thin slices.
• For the salad with miso vinaigrette: Add the tomatoes, cucumber, avocado, salt and reserved spice and herb coating to a bowl. Add the lime juice and remaining miso glaze and toss until evenly coated. Stir in the herbs and chive blossoms.
• Char the bread and lemon wedges in a pan.
• To assemble: Place a large spoonful of salad on a plate, then top with the sliced salmon. Garnish with more chive blossoms. Serve with slices of charred pita and 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.

Steps:

• Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.
• Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
• Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.

Steps:

• Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
• Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
• While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
• Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
• Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

Steps:

• Combine dry ingredients and rub evenly over both sides of salmon.
• Place salmon on grill rack coated with cooking spray. Grill 4 minutes on each side, or until fish flakes when tested.