This recipe was adapted slightly from a grilled tuna salad recipe in The Wellness Kitchen, one of my favorite cookbooks. It was super tasty!
Baked salmon salad (makes 4 large servings)
1 teaspoon cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon sugar
4 salmon fillets, about 4 ounces each
1 pound potatoes, cut into 3/4-inch cubes
1/2 pound sugar snap peas, ends trimmed
3 tablespoons lime juice
1 tablespoon olive oil
1-1/2 teaspoons Dijon mustard
salad greens (4-6 large leaves per serving)
2 cups plum tomatoes, halved lengthwise
4 sliced green onions
1.) Mix the cumin, coriander, 1/2 teaspoon salt, and sugar in a small bowl. Brush salmon pieces with olive oil, then rub the cumin mix on them.
2.) Bake the salmon on a baking sheet in a 375-degree oven for 20 minutes. Use this time to prepare the rest of the dish.
3.) Steam the potato pieces (about 7 minutes). Put them aside, then use the steamer water to quickly cook the snap peas. Toss them into the boiling water for about 2 minutes.
4.) Whisk the remaining salt, lime juice, oil, and mustard, and add the potatoes and snap peas to that dressing. Add the tomatoes, green onions, and lettuce, and toss all that together well.
5.) When the salmon is done, arrange the salads on plates and top each with a piece of sliced salmon.