Spinach Salad With Salmon And Cilantro-Mint Dressing Recipe

This Spinach Salad With Salmon And Cilantro-Mint Dressing recipe, is a healthy, creative take on salmon salad with spiced walnut-salon and a delicious cilantro-mint dressing.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad, Sauces

Cuisine American

Diet Gluten Free

Servings Servings

Calories 469 kcal

Equipment

Dry Measuring Cups And Spoons
Liquid Measuring Cups
Rimmed Baking Sheets
Fish Spatula
Mini Food Processor
Silicone Spatula

Ingredients

Coat The Salmon:

1 cup walnut halves
2 tablespoons raw flax seeds
1/4 cup ground coriander
6 (4 ounce) salmon fillets
kosher salt
Freshly ground black pepper
1 tablespoon roasted walnut oil

For The Cilantro Dressing:

1 cup fresh cilantro leaves and stems
1 cup loosely packed fresh mint leaves
1/2 cup water or coconut water
2 tablespoons rice wine vinegar
1 tablespoon honey
1 medium fennel bulbs fronds and ends trimmed and discarded
1 small red onion
5 ounces baby spinach, kale, or chard
1/2 cup raw (unsweetened) coconut flakes toasted (optional garnish)
1/2 cup walnut halves
kosher salt
Freshly ground black pepper

Instructions

Coat The Salmon: Heat the oven to 450°F and arrange a rack in the upper third. Combine 3/4 cup of the walnuts, flax seeds, coriander, and pinch of salt and pepper in a small food processor and pulse until it's a fine meal, about 8 (1 second) pulses.
Cook The Salmon: Pat the salmon dry and place on a rimmed baking sheet lined with aluminum foil. Drizzle salmon with oil then press the walnut mixture into the top of each fillet (you may not need all the coating for the salmon).
Roast salmon until the center is firm to the touch, it is light pink throughout, and the edges begin to flake, about 8 minutes. Meanwhile, make the dressing.
Make The Cilantro Dressing: Combine the herbs, 1/2 cup of the walnuts, the water or coconut water, the vinegar, and honey in a small food processor and blend until smooth and well combined. Season, as desired, with salt and freshly ground black pepper.
Assemble The Salad: Halve the fennel and onion and slice both into paper thin slices. Chop remaining 1/4 cup of walnuts. To serve, divide greens among serving dishes, top with fennel, red onion, chopped walnuts, and coconut, top with salmon and drizzle with a spoonful of the dressing.

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Nutrition

Serving: 1 servingCalories: 469kcalCarbohydrates: 27gProtein: 12gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 23gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 65mgPotassium: 856mgFiber: 13gSugar: 10gVitamin A: 4376IUVitamin C: 49mgCalcium: 250mgIron: 4mg

Keyword Fresh salad, Protein rich salad