Spinach Salad with Spiced-Walnut Salmon and Cilantro-Mint Dressing

DESCRIPTION

The unique combination of Walnut-Coriander coated salmon and Mint-Cilantro-Walnut dressing makes for a salad that’s both easy and elegant.

Total Time
23 Mins
Serves
6
Meal
Dinner Lunch

Total Time

Prep Time
15 Mins
Cook Time
8 Mins
Total Time
23 Mins

Nutrition

Calories
500 cal
Total Fat
37 g
Polyunsaturated Fat
16 g
Cholesterol
60 mg
Sodium
210 mg
Carbohydrates
16 g
Dietary Fiber
6 g
Protein
29 g

Ingredients

For the salmon:

  • 3/4 cup California walnut halves
  • 2 tablespoons flax seeds
  • 1/4 cup ground coriander
  • 6 (4-ounce) salmon fillets
  • Kosher salt and Freshly ground black pepper
  • 1 tablespoon walnut oil

For the dressing:

  • 1 cup roughly chopped fresh cilantro leaves
  • 1 cup fresh mint leaves
  • 1/2 cup California walnut halves
  • 1/2 cup coconut water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • Kosher salt and Freshly ground black pepper

For the salad:

  • 1 fennel bulb, fronds and ends trimmed
  • 1 red onion
  • 5 ounces baby spinach
  • 1/2 cup raw (unsweetened) coconut flakes, toasted

Preparation

For the salmon:

  1. Heat the oven to 450°F and arrange a rack in the upper third. Combine 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.
  2. 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.

For the dressing:

  1. Combine all the ingredients in small food processor and blend until smooth and well combined. Season, as desired, with salt and freshly ground black pepper. (Dressing can be made up to 4 days ahead of time and stored refrigerated in an airtight container until ready to use.)

For the salad:

  1. Halve the fennel and onion and slice both into paper thin slices (you can soak them in ice water for about 5 to 10 minutes to mellow out the onion taste). To serve, divide greens among serving dishes, top with fennel, red onion, walnuts, and coconut, top with salmon and drizzle with a spoonful of the dressing.