30 Minute Meals, Delicious & Nutritious, Recipes, Salads

North African Inspired Salmon Salad

June 3, 2014
I have totally been to Northern Africa before, and I don’t remember eating anything this good the entire time I was there. 
 
Of course, I was only 14 years old and probably could have sustained my life solely on peanut butter and jelly sandwiches at the time.

My taste buds hadn’t matured quite yet. 

For my 22 year old taste buds though, PB&J’s just aren’t cutting it anymore. So now I have to eat delicious things like this salad. 

And oh gosh. It is SO good. 

The recipe doesn’t make much dressing, so if you are feeding more than a couple of people, you will want to increase the measurements accordingly. Everyone is going to want a piece o’ this.

Where do you even find salmon in Northern Africa?

Is that a dumb question? 

I don’t even know anymore. 

All I know is that I want more of this in my belly, right now. 

Amazing salmon salad with toasted pine nuts and a delicious North African inspired dressing drizzled on top. So delicious, so quick, so easy!
North African Inspired Salmon Salad
This salad combines the delicious flavors of smoked paprika, coriander and fennel seed into an unbelievable and healthy dinner!
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Total Time
30 min
Total Time
30 min
For the Spice Rub
  1. ¼ teaspoon salt
  2. ½ teaspoon ground coriander
  3. ½ teaspoon ground cumin
  4. ¼ teaspoon smoked paprika
  5. ½ teaspoon brown sugar
  6. ½ teaspoon garlic powder
For the Dressing
  1. 2 Tablespoons mayonnaise
  2. 1 Tablespoons honey
  3. 1 teaspoon Dijon mustard
  4. 2 Tablespoons white wine vinegar
  5. 1 Tablespoon extra virgin olive oil
  6. 1 teaspoon whole fennel seed
  7. ½ teaspoon smoked paprika
  8. ½ teaspoon ground coriander
For the Salad
  1. 2 6 oz. salmon filets
  2. 6 cups salad greens
  3. 2 carrots, grated
  4. 4 Tablespoons dried dates, chopped
  5. 2 Tablespoons toasted pine nuts
Instructions
  1. Combine the spice rub ingredients. Rub the salmon evenly with the spice rub. Cook it on a grill pan over medium high heat for 3 minutes skin side down, then flip and cook an additional 5 minutes.
  2. While the salmon cooks, combine the dressing ingredients and whisk until smooth and blended. Divide the salad greens between two plates and sprinkle with carrots, dates, and pine nuts. When salmon is cooked place on top of salad and drizzle with dressing.
My Mom Taught Me To Play With my food http://playzwithfood.com/

 

 

I’m headed up to a family reunion in a few short hours, so I will be out of commission for the next couple of days… so please forgive the lack of recipe posting. If you don’t hear from me by Saturday though, I was probably eaten by a bear. 

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