Orange Cumin Salmon Salad with Tomatoes and Cabbage
Indulge in a vibrant and refreshing Orange Cumin Salmon Salad that's perfect for a healthy, low-carb meal! This big salad bowl features a delightful combination of baby spinach, fresh tomatoes, and crunchy cabbage, generously topped with succulent salmon. The zesty orange cumin dressing brings a burst of flavor, while a sprinkle of freshly chopped cilantro adds a lovely touch. Complete the dish with a drizzle of creamy tahini for an extra layer of taste. Feel free to get creative with the ingredients—add your favorite greens or switch up the protein for a personal twist!
Ingredients
Equipment
Method
- Preheat your grill or frying pan over medium-high heat.
- Season the salmon fillets with salt, pepper, and a sprinkle of cumin.
- Place the salmon on the grill or frying pan; cook for about 6-8 minutes on each side until the salmon flakes easily with a fork and is cooked through (internal temperature of 63°C / 145°F).
- While the salmon is cooking, prepare the salad by combining baby spinach, cherry tomatoes, and sliced cabbage in a large mixing bowl.
- In a separate bowl, whisk together the fresh orange juice, olive oil, ground cumin, salt, and pepper until well combined.
- Once the salmon is done, allow it to rest for a few minutes before flaking it into large pieces.
- Just before serving, drizzle the dressing over the salad and toss gently to combine.
- Top the salad with the flaked salmon and garnish with chopped cilantro.
- Serve with tahini drizzled on the side. Enjoy your delicious bowl of goodness!
