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Source: America's Favorite Food Associations

Roasted Pacific Salmon and Mexican Bean Salad
This is a terrific salad from down Mexico way.
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Serves: 12
Prep Time: 10 minutes
Cook Time: 6 minutes
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12 6 ounces each salmon fillets, skin removed
2 tablespoon cumin, gound
2 tablespoons cardamom, ground
2 tablespoon coriander seeds, crushed
1 tablespoon seasalt
1/2 teaspoon chili pepper seasoning
1 teaspoon cinnamon
6 cups black beans, cooked, drained
1 cup brown rice, cooked
4 cups corn, kernels, cooked, drained
4 cups tomatoes, chopped
2 cups cucumber, seedless, chopped,
1 cup scallions, green and white parts,sliced
1 cup cilantro, chopped
1 cup green pepper, chopped
3 jalapeno peppers, seeded, finely chopped
3 cups vinaigrette dressing
12 cups Mesclun, assorted baby salad greens
6 avocados, sliced, for garnish
6 lime, cut into 36 wedges, for garnish
12 sprigs cilantro, for garnish
1 cup pumpkin seeds, toated, for garnish




Mix the first 6 seasonings together and reserve. Place fillets on lightly oiled sheetpan and sprinkle seasoning mixture on top of fillets. Bake at 450 degrees until Salmon is done and easily flakes, about 5-6 minutes. Cool and reserve.

Mix black beans with remaining 8 ingredients and add the dressing. Mix carefully until all ingredients are well combined. Adjust seasoning if desired.

To Serve:

Line plates with approximately 1 cup mesclun greens and top, covering the greens only partially with the bean salad. Arrange broken, flaked Salmon fillets on top of salad. Garnish alternately with sliced avocados, limes, cilantro sprigs and sprinkled toasted pumpkin seeds.





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