Ingredients
Scale
- 1 1/2 lbs Salmon ( I like to have mine in one long piece.)
- 3 tbsp Light coconut sugar
- 1 tbsp Ground cumin
- 1 tsp Chili powder (Less if you are spice-averse.)
- 1 tsp Salt
- 1 tsp Black pepper
- 8 oz Salad mix, chilled
- 1/4 cup Sliced green onions (White and pale green parts.)
- 1/4 cup Pine nuts
Tomato Vinaigrette
- 1 cup Halved cherry tomatoes
- 1/4 cup Red wine vinegar
- 2 tbsp Extra-virgin olive oil
- 1 tbsp Minced shallot
- 1/2 tsp Dry mustard
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Rinse and dry salmon
- Mix coconut sugar, cumin, chili powder, and 1 teaspoon salt and pepper in a small bowl
- Place salmon on grill pan and rub with spice mixture
- Grill salmon at 400-degrees for 18 minutes, or until desired level of doneness
- While salmon is cooking, mix items for tomato vinaigrette
- Divide salad mixture and salmon over 4 plates and dress with vinaigrette, onions, and pine nuts
- Prep Time: 5 mins
- Cook Time: 18 mins
- Category: Salad
- Diet: Gluten-Free