Ingredients

• 2 tablespoons grapeseed oil
• Two 6-ounce salmon fillets, skin removed
• A pinch of ground cumin
• A pinch of salt
• A pinch of pepper
• Greens with Cumin Dressing, recipe follows
• 1 shallot, minced
• 5 tablespoons white wine vinegar
• 1 tablespoon cumin seeds, toasted and ground
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• A pinch of salt
• A pinch of pepper
• 3/4 cup grapeseed oil
• 2 1/2 ounces/70 g salad greens
• Small handful fresh cilantro leaves
• Cherry tomatoes, cut in half, for tossing with the greens

Browse by ingredient

Instructions

1. Heat the oil in a heavy skillet over medium-high heat. Sprinkle the salmon fillets with cumin, salt and pepper and place in the hot pan. Sear on one side for 3 minutes, and then carefully flip and continue to cook until they are just cooked through, 3 to 5 minutes more. Keep warm while you prepare the Greens with Cumin Dressing.
2. Serve with the freshly dressed greens on the side.
3. Put the shallots in a small glass bowl and add the vinegar, cumin, mustard, honey, salt and pepper and whisk well to combine. Slowly add the oil and whisk until smooth. Toss some of the dressing with the greens, cilantro and tomatoes and serve immediately. Store any extra dressing in an airtight jar in the refrigerator.